Coconut macaroons are a favorite dessert
after a Passover dinner.
Coconut
Macaroons for Passover
- 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
- Preheat oven to 325ºF
(160ºC). Foil-line and grease baking sheets.
- Combine coconut, sweetened
condensed milk, vanilla extract and almond extract in large bowl.
Drop by rounded teaspoonful on prepared baking sheets; press
each cookie lightly with back of spoon.
- Bake for 10 to 14 minutes
or until lightly browned around edges. Immediately remove from
baking sheets to wire racks to cool. Store loosely covered at
room temperature.
Makes 24 servings (2 cookies
per serving).
For Coconut and Chocolate
Macaroons: Stir into dough 1/4 cup semi-sweet chocolate mini
morsels. Proceed as above.
Nutritional Information
Per Serving: Calories: 130 Calories from Fat: 50 Total Fat: 6
g Saturated Fat: 5 g Cholesterol: 5 mg Sodium: 65 mg Carbohydrates:
18 g Dietary Fiber: 2 g Sugars: 16 g Protein: 2 g
Recipe and photograph are the property of Nestlé® and Meals.com,
used with permission.
