Coconut Almond Macaroons
The macaroon, a well-known cookie made from egg whites, sugar, and almond paste or coconut. It is often seen in Jewish households during Passover as it is leavened with egg whites and therefore meets the dietary restrictions of the holiday.
- 2 1/2 cups shredded coconut
- 1 cup slivered almond
- 1/4 teaspoon almond extract
- 1/2 cup sugar
- 6 egg whites
Mix together coconut, almonds and sugar.
Add in extract and egg whites.
Stir with wooden spoon until mixed.
Drop by heaping tablespoons onto greased cookie sheet.
Bake at 350F for 20 minutes or until golden brown