MacAroons/Passover
Yield
36 macaroonsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
coconut, shredded (desiccated)
|
*
|
| ⅓ | cup |
sugar
|
|
| 2 | tablespoons |
potato starch flour
|
* |
| ⅛ | teaspoon |
salt
|
|
| 2 | each |
egg whites
|
*
|
| ½ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
coconut, shredded (desiccated)
|
*
|
| 79 | ml |
sugar
|
|
| 3E+1 | ml |
potato starch flour
|
* |
| 0.6 | ml |
salt
|
|
| 2 | each |
egg whites
|
*
|
| 2.5 | ml |
almond extract
|
*
|
Directions
Mix all ingredients together until well blended.
Drop by teaspoonfuls on greased and potato starched cookie sheet.
Bake at 325℉ (160℃) about 20 minutes or until golden around edges.
Remove from cookie sheet immediately and place on platter to cool.
These will freeze very well.
You may add chocolate to the batter if desired or you may add cherries to batter.
Also good if you would like to dip them in chocolate to cover.
Cookies should be light gold all over as well as edges, but do not let them get too brown.
At other times of the year you may substitute flour for the potato starch.
