I’ve had a real hankering after macaroons recently, so I decided to fulfill my craving. And if you’re looking for good, easy, light and airy dessert ideas (gluten-free, too!) for Passover or Easter, this one (with any modifications you like, such as kosher ingredients) would probably do in a pinch. And it’s a cinch.
Separate 3 large eggs.
Bring the whites to room temperature by setting the bowl they’re in into another bowl of hot water — just make sure not to get the water where it shouldn’t be.
Press plastic wrap into the surface of the spare yolks, seal them in an airtight container, and put them in the fridge to use in something else.
Preheat your oven to 325°F and line two baking sheets with parchment paper.
In a large bowl, plop your 3 room-temperature egg whites, 1/2 cup sugar, a sprinkle of salt and 2 teaspoons pure almond extract.
Whisk those together until it’s all glossy and frothy and the sugar is mostly dissolved. The frothier you get it, the better your macaroons will stick together and the fluffier they will be. You won’t get a meringue out of this because you added the sugar at the beginning but you can get this lovely white stuff that works really well.
Fold in 4 cups sweetened shredded/flaked coconut and 1 cup blanched sliced almonds. Make sure the egg mixture is fully combined with the dry ingredients.
I used a soup spoon to scoop these onto the baking sheets and ended up with about 20 cookies.
Bake the cookies for about 20 minutes, rotating halfway through, until they’re a nice golden brown. Allow them to cool completely.
For a bit more pizzazz, I melted a hunk of white chocolate and another of milk chocolate and dipped half the cookies in white chocolate, and the other in the milk and put them back on the parchment to dry.