Passover Macaroons |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 dozen | ||||||||||||
| INGREDIENTS: | ||
| 6 egg whites | 1 cup sugar | 2 teaspoons vanilla extract |
| one 14-ounce package sweetened flaked coconut | 2 cups chopped nuts | |
| 1 | Preheat the oven to 350 F. Line two large baking sheets with parchment or wax paper. |
| 2 | Place the egg whites in a large bowl; beat with a mixer at high speed until peaks begin to form. Gradually add the sugar, 1 tablespoon at a time, beating constantly. Bake in the vanilla. Slowly fold the coconut and nuts into the egg mixture. |
| 3 | Drop by slightly rounded tablespoons onto the baking sheets. Bake for 18 minutes or until slighty golden. Cool on the baking sheets on a wire rack. |