Watch the video: Homemade macaroons

PHOTOS | ROBERT ISENBERG

Coconut Macaroons

Ingredients

14 ounces sweetened coconut flakes

3/4 cup plus 2 tablespoons sweetened condensed milk

1 teaspoon vanilla extract

2 large egg whites, room temperature

1/4 teaspoon salt

1 cup chocolate (your choice), melted, optional

1/2 cup sprinkles, optional

Directions

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

In a large bowl, stir together coconut flakes, condensed milk and vanilla until well combined.

In a separate bowl, combine the egg whites and salt. Using an electric mixer, beat until stiff peaks form.

Gently fold the egg whites into the coconut mixture until completely combined.

Using a cookie scoop, scoop mixture into balls and place on prepared cookie sheets, at least 1-2 inches apart.

Bake for about 15-20 minutes or until tops are just beginning to turn golden brown.

Let macaroons cool on the pans for a couple minutes, then transfer to a wire rack to cool completely.

Melt chocolate over a double boiler or in the microwave. Dip the bottom of each macaroon in the chocolate, followed by the sprinkles. Let the macaroons set at room temperature.

Eat and enjoy!

Makes approximately 20 using a 1 1/2 inch cookie scoop.

Who loves a sweet treat that tastes a bit like cardboard, is packed with preservatives, makes your mouth dry and comes from a can? I sure don’t!

And yet, I’m sure we’re all very familiar with this classic Passover dessert: coconut macaroons from a can. I’ve had my fair share of these store-bought cookies after my family’s seder. (I’ve also consumed one too many chocolate-covered jelly rings which, let’s face it, are pretty disgusting.)

This year, it’s time we go homemade!

There are endless possibilities for Passover desserts, despite the many restrictions, but I’m focusing on the classic macaroon to prove that a simple homemade treat can be delicious and more than make up for skipping those canisters in the grocery aisle.

When made from scratch, macaroons are sweet little bites of coconut bliss that are perfectly crisp on the outside, gooey on the inside, and sure to tempt and impress your friends and families.

Macaroons originated in the 16th century in Italy, where they were first made with almond paste. Eventually, Americans popularized the coconut version. Due to their lack of leavening agents, macaroons became a great dessert option to be enjoyed during Passover.

These cookies will keep well if stored in an airtight container, so double the batch and enjoy throughout the eight days of Passover. You won’t regret it!

Have a baking question? Want me to make your family recipe? Feel free to email me at lmaybruch@jewishallianceri.org. And check out all my baking videos, at Jewishrhody.org/baking-with-lisa.

LISA MAYBRUCH (lmaybruch@jewishallianceri.org) is the manager of adult programs at the Jewish Alliance of Greater Rhode Island. Her occasional series, “Baking with Lisa,” appears in Jewish Rhode Island and online at Jewishrhody.org/baking-with-lisa.