This is another Passover-related recipe, but they are by no means strictly for Passover. Meaning, I’d encourage you to make them every day. Every. Single. Day.
This particular recipe was adapted from a recipe given to me by my mom (hi, Mom!) from her ancient Jewish holiday cookbook. I think this page in particular has a fossilized fly smashed between some of the instructions. It’ll probably stay there forever, as each year we point out, “Look! That bug is still there!” and then turn the page.
Half of these I made the traditional way with simply honey and almond extract and the other half I added a swirl of raspberry jam and chocolate chips.
Honey Almond Coconut Macaroons
2 large egg whites
1/2 c sugar
2 T honey
1 t almond extract
1 3/4 c dry, unsweetened, finely shredded coconut (or sweetened is okay, just adjust sugar/honey to less) plus 1/2 cup for outer coat
2 T potato starch
Optional: 1 cup Chocolate chips and 1 T raspberry jam
- Grease 2 large baking sheets; then coat them with extra potato starch, tapping off all the excess and set aside. Put 1/2 cup of coconut into a small bowl and set aside.
- In a medium-sized bowl, use an electric mixer to beat the egg whites until they are foamy; then gradually beat in the sugar, honey, and almond extract. Continue beating for several minutes until the whites form very stiff, shiny peaks. Stir in the shredded coconut and potato starch until well combined. Add chocolate chips and raspberry jam if you wanna.
- Scoop generous T’s and roll into balls. Lightly roll around in bowl of coconut and place about 2 inches apart on the prepared baking sheets.
- Bake them at 325 for 18 – 23 minutes until firm and lightly browned. Use metal spatula to remove from baking sheet. Cool and store in an airtight container!
Makes a couple dozen.