Ingredients
Method
- Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper.
- In a large bowl, combine the shredded coconut, chopped flaked coconut, sugar, matzo cake meal, and salt. Stir well to distribute evenly.
- In a separate clean bowl, whip the egg whites with an electric mixer until they form soft peaks. Don't overbeat them or your macaroons will be tough.
- Add the vanilla extract to the whipped egg whites and gently fold in with a rubber spatula.
- Pour the egg white mixture over the coconut mixture and fold gently until everything is just combined and holds together when squeezed.
- Using a small cookie scoop or your hands, form the mixture into 1.5-inch mounds and place them 1 inch apart on the prepared baking sheets.
- Bake for 16-18 minutes, rotating the pans halfway through, until the tops are lightly golden brown.
- Let the macaroons cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to one week. For chocolate-dipped macaroons, dip the cooled cookies in melted dark chocolate and let set on parchment paper. These can be made 2 days ahead for best texture.