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Congregation Beth Shalom of the Blue Hills

South Shore Jewish Congregation

Coconut Macaroons

Coconut Macaroons
Yields 12
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Ingredients
  1. ½ cup egg whites (from 3 eggs)
  2. Pinch of salt
  3. 1 ½ cups sugar
  4. ¾ teaspoon vanilla extract
  5. ¾ teaspoon almond extract
  6. 2 tablespoons flour*
  7. 14oz dry, unsweetened coconut
  8. 2oz bittersweet chocolate (optional)
Instructions
  1. Preheat oven to 300°– 325°
  2. Beat egg whites with salt until soft peaks form.
  3. Gradually add the sugar, continuing to beat until stiff.
  4. Beat in vanilla and almond extracts.
  5. Fold in flour and coconut until thoroughly incorporated.
  6. Drop very large spoonfuls at least 2 inches apart, onto a greased baking sheet.
  7. Bake in a slow oven, 300° -325°, until firm and slightly golden.
  8. Remove the macaroons from the sheet while still hot and cool them on a rack.
  9. For chocolate coconut macaroons: Melt 2 ounces of bittersweet chocolate over a slow flame and stir until melted.
  10. Dip the bottoms of the macaroons in the melted chocolate and turn upside down to dry.
Notes
  1. *Can substitute matzo meal for flour to make these for Passover
Adapted from the “Tassajara Bread Book”
Adapted from the “Tassajara Bread Book”
Congregation Beth Shalom of the Blue Hills https://www.bethshalombluehills.org/
  • Ruderman Synagogue Inclusion Project