Prep 25 mins
Cook 20 mins
These are the ONLY Macaroons I like! - my family (we're a large one)could go thru 400 easy!I've been making them for about 15 years & the recipe came from Classic Kosher Cooking.
- Beat egg whites& lemon juice till frothy.
- Gradually add sugar& vanilla sugar& beat till stiff.
- Carefully fold in honey, potato starch& coconut.
- Drop from tablespoon onto greased baking sheet.
- Bake in 325° oven for 20 minutes till edges are light brown.
Amazing!!! I love these macaroons. I could eat a whole batch by myself. I dipped the bottom of the cookies in chocolate and it was fantastic (though I'm not sure this is Kosher, I'm not Jewish). They were way easy to make but I used vanilla extract instead of vanilla sugar and I used corn starch instead of potato starch (once again, probably not Kosher). This is the only recipe for coconut macaroons anyone needs.
One of my favorite Macaroon Recipes thus far. I doubled the recipe and used 1 tsp of vanilla plus a bit in place of the vanilla sugar. Worked very very well. Thank you for adding this to the site!
Every year, the ubiquitous coconut macaroons on Pesach. Every year I look for a recipe that just might be a little different from all the others. Every year I'm disappointed. Not this year. This year I found these macaroons, and they are different. It must be the honey, I've never had honey in my coconut macaroons before. I made one batch this morning and disappeared within minutes. I've made 3 more batches since, and it's just early afternoon. My kids keep hitting the cookie jar, I'm going to have to churn these out factory style to keep up with them. I use a pastry bag to get the pretty spiral shape, and I also use parchment paper instead of greasing the cookie sheet. Thanks, B, you saved my life this Pesach! Hope you're having a great holiday yourself!