I’ve always had a thing for macaroons. Perhaps it’s because they always come out at this time of year, so they remind me of warming weather and budding trees. Perhaps it’s because they are often the only cookie on the Seder table that doesn’t taste questionably like cardboard. Or, perhaps it’s because I’ve never quite known what they are made of… and I’ve always been intrigued how a cookie that is seemingly made entirely of coconut could taste so strongly of marzipan. In the spirit of all things homemade, this year, I’ve decided to make my very own macaroons.And then I decided to play around with them & flavour them up. First, almond extract. Then, vanilla.
Oh yes, I did. I made matcha macaroons. You can stop drooling now. Because they are incredibly easy. And fast. And you are going to make some too. Right now. Chag Semeach!
• 3 egg whites (1/3 to 1/2 cup)
• 1 cup sugar
• 3 cups shredded coconut
• 2 tsp flavouring (almond, vanilla, matcha, cocoa powder) – optional
Preheat oven to 310F.
Beat egg whites until fluffy. Gradually beat in sugar and then the flavouring, beating until peaks are very stiff. Fold in the coconut with a spatula, until it is all coated.
Drop rounded teaspoonfuls of mixture 2 inches apart onto greased baking sheets. It is VERY important that you grease or line your sheets, because these little buggers like to stick! Bake approximately 16 minutes, or until settled. Do not allow to brown too deeply. Tip: if you’re not a coconut fan, baking these on their own (without the coconut) also works to create deliciously fluffy meringue cookies!