Coconut Macaroons for Passover
Coconut macaroons are a favorite dessert after a Passover dinner.
1 (14-ounce) package or 5 1/3 cups flaked coconut
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon almond extract
- Preheat oven to 325ºF (160ºC). Foil-line and grease baking sheets.
- Combine coconut, sweetened condensed milk, vanilla extract and almond extract in large bowl. Drop by rounded teaspoonful on prepared baking sheets; press each cookie lightly with back of spoon.
- Bake for 10 to 14 minutes or until lightly browned around edges. Immediately remove from baking sheets to wire racks to cool. Store loosely covered at room temperature.
Makes 24 servings (2 cookies per serving).
For Coconut and Chocolate Macaroons: Stir into dough 1/4 cup semi-sweet chocolate mini morsels. Proceed as above.
Nutritional Information Per Serving (1/24 of recipe): Calories: 130 Calories from Fat: 50 Total Fat: 6 g Saturated Fat: 5 g Cholesterol: 5 mg Sodium: 65 mg Carbohydrates: 18 g Dietary Fiber: 2 g Sugars: 16 g Protein: 2 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.