3 flour-free recipes for the sweet side of Passover
Published in Entertaining
1 tablespoon vanilla
1/2 teaspoon salt
2 1/2 cups shredded unsweetened coconut
3 1/4 cups shredded sweetened coconut
1 1/3 cups chopped bittersweet or semisweet chocolate or chocolate chips, optional
Directions
Preheat the oven to 350 degrees Fahrenheit. Lightly grease two baking sheets, or line with parchment.
In a medium bowl, mix together the sweetened condensed milk, egg whites, vanilla, salt and both coconuts until thoroughly incorporated.
Scoop the dough by 1/8-cupfuls (2 tablespoons) onto the prepared baking sheets, leaving an inch of space between them. Leave the macaroons as rounds, or use your hands or the flat side of a bench knife or dough scraper to shape the balls into pyramids.
Bake for 16 to 18 minutes, until they're a light golden brown on top.
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