These chewy flourless cookies, a traditional Passover dessert, are good any time of the year.
3 cups flaked sweetened coconut
3/4 cup sugar
4 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon almond extract
- Preheat oven to 325°F. Line two cookie sheets with parchment paper or foil.
- In large bowl, stir coconut, sugar, egg whites, salt, vanilla, and almond extract until well combined.
- Drop batter by rounded teaspoons, 1 inch apart, on prepared cookie sheets. Bake until set and lightly golden, about 25 minutes, rotating cookie sheets between upper and lower oven racks halfway through baking.
- Cool 1 minute on cookie sheets; with wide spatula, transfer cookies to wire racks to cool completely. Makes about 42 cookies.
Each cookie : About 41 calories, 1g protein, 6g carbohydrate, 2g total fat (2g saturated), 0mg cholesterol, 32mg sodium.
Chocolate Coconut Macaroons
Prepare as directed, stirring 2 tablespoons unsweetened cocoa and 1 square (1 ounce) semisweet chocolate, grated, into coconut mixture.