These chewy, coconut-y snacks are not at all like the macaron you’re probably thinking of but they’re also kind of unlike most cookies or other snack foods also. These actually taste best the next day but you can start eating them the moment they cool. They’re traditionally a Passover treat but good basically any time. Since these have whipped egg whites in them they puff to nearly two times their size in the oven so that’s something to keep in mind when you shape them.
Macaroons
Preheat your oven to 165°C and prep a baking sheets with parchment paper.
In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla and salt. Set aside.
In a separate bowl, beat the egg whites with a hand mixer until stiff peaks form.
Use a large rubber spatula to fold the egg whites into the coconut mixture.
Using a mini ice cream scoop or your hands, form the mixture into small mounds on the prepared baking sheets (this will expand so go about half the size you want for the finished product) and place on baking sheet 2cm apart.
Bake for 20 to 25 minutes until the tops and edges start to color and then let cool completely before eating.
Adapted from Once Upon A Chef