Ingredients
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5
-
1/3
-
1/2
-
1 1/2
-
2
-
1/8
-
1/4
-
12
-
-
-
-
-
-
-
Directions
Coconut-Almond Macaroons,Chewy, flavorful cookies for Passover that are not excessively sweet. They are dense and full of flavor. Try dipping them in chocolate for an extra decadent treat. I prefer them with date sugar, which is more nutritious than cane sugar. They are gluten-free and non-gebrokts.,Chewy, flavorful cookies for Passover that are not excessively sweet. They are dense and full of flavor. Try dipping them in chocolate for an extra decadent treat. I prefer them with date sugar, which is more nutritious than cane sugar. They are gluten-free and non-gebrokts.
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Steps
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1
Done
|
Preheat the Oven to 350f. |
|
2
Done
|
Mix All Dry Ingredients Well in a Medium Bowl. |
|
3
Done
|
in a Separate Bowl Combine Egg Whites, Cream of Tartar and Coconut (or Almond) Extract. Beat Them With a Standing Mixer or Electric Hand Mixer Until They Form Stiff Peaks. |
|
4
Done
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Gently Fold the Dry Ingredients Into the Wet Ingredients, Stirring Softly Until All Ingredients Are Combined. |
|
5
Done
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Place One Tablespoon at a Time Onto a Baking Sheet Lined With Parchment Paper, Leaving 2 Inches in Between Macaroons. Flatten the Top of Each Macaroon Slightly With the Back of a Spoon or With Your Fingers. Press One Whole Almond Into the Top of Each Cookie If You Desire. |
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6
Done
|
Cook For 15 Minutes or Until They Are Becoming Slightly Browned Around the Edges and Are Dry to the Touch. Allow to Cool Before Eating. |
