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Coconut Macaroons

I finally get to post about an actual recipe! This is even more exciting because not only did I get the chance to bake while at school but I got to bake for a Passover Seder (pronounced say-der) with two of my friends. This is a big deal when there are very few places on campus with ovens and Passover baking only comes once a year so the entire experience felt even more special than I could have imagined.

Quick background on Passover: for the eight days of Passover, Jews are not permitted to eat anything which contains leavening ingredients. Bread, bread products, anything with yeast, baking powder, baking soda, etc is off limits. Anything which expands is also out of the question, including corn, rice, soy, etc. Baking for Passover is naturally difficult, but there are tons of recipes out there with great ideas.

Now, macaroons.


3 egg whites

1/2 cup sugar

14 oz sweetened shredded coconut


1. Preheat oven to 350 degrees.

2. With a whisk, whisk together egg whites and sugar until fluffy. There should be a layer that looks like foam on top. (Thankfully the recipe does not require soft peaks)

3. Stir in the shredded coconut.

4. Drop by teaspoons onto a greased baking sheet (parchment paper works just as well)

5. Bake at 350 for 20 minutes.

Enjoy all year round.



Comments on: "Coconut Macaroons" (1)

  1. Wow! These look really yummy and they are easy to make. I’m going to make a batch to share with my family and to put into bento boxes for lunch.
    Thanks for sharing! ^.^
    -Kira Kira Bunny

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