Vanilla Bean Macaroons

It's Passover again and the seder was hosted and prepared by yours truly. In between the brisket, matzo ball soup and side dishes, I really wanted to bake a few Passover sweet treats. So, instead of eating those dreadful canned coconut macaroons I thought why not make my own? It can't be that hard right?

Actually, its pretty simple. It is a three-step process and in no time you can enjoy delicious Passover cookies. They came out so much better than I could have imagined and I would definitely bake these even if it wasn't Passover.

Vanilla Bean Macaroons dipped in milk chocolate
(inspired by this website)
*this recipe is doubled
- 4 cups shredded coconut, unsweetened
- 1 cup sugar
- pinch of salt
- 6 egg whites
- 1 tbsp vanilla bean paste [ you can use extract or a bean if you don't have the paste]
- chocolate for melting

In a mixer, whisk the egg whites with the vanilla for a minute or two until foamy. Meanwhile in another bowl mix together the sugar, salt, and coconut.Add to the egg whites and mix by hand to combine. Scoop 2 tbsp balls of "dough" onto a lined baking sheet and form into triangles.

Bake for 20 minutes or until the edges and bottoms are golden brown

Cool on a wire rack. When cool, melt chocolate over a bain marie and dip the bottoms in. Set on lined sheet pan and put in the fridge for a few minutes to set the chocolate

Enjoy!