Coconut Macaroons for Passover

These Coconut Macaroons are the perfect dessert after a Passover dinner.

Ingredients

• 1 (14 ounce) package or 5 1/3 cups flaked coconut
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

Instructions

1. Heat oven to 350 degrees F. Foil-line and grease baking sheets.
2. Combine coconut, sweetened condensed milk, vanilla extract and almond extract in large bowl.
3. Drop by rounded teaspoonful on prepared baking sheets; press each cookie lightly with back of spoon.
4. Bake for 10 to 14 minutes or until lightly browned around edges.
5. Immediately remove from baking sheets to wire racks to cool.
6. Store loosely covered at room temperature.

Prepn: 5 min | Cook: 10 min | Yield: 24 servings, 2 cookies per serving

Notes

Coconut and Chocolate Macaroons: Stir into dough 1/4 cup semi-sweet chocolate mini morsels. Proceed as above.

Nutrition

Per serving: Calories: 130 Calories from Fat: 50 Total Fat: 6g Saturated Fat: 5g Cholesterol: 5mg Sodium: 65mg Carbohydrates: 18g Dietary Fiber: 2g Sugars: 16g Protein: 2g

Attribution

Recipe and photo used with permission from: Nestlé® and meals.com