Coconut Macaroons for Passover Recipe | Tasting Table
Prep Time:
10 minutes
Cook Time:
12 minutes
Servings:
18 Macaroons
Ingredients
  • 1½ cups unsweetened coconut, shredded
  • 2 tablespoons tahini
  • ⅓ cup halvah, tightly packed
  • 2 tablespoons sugar
  • 2½ teaspoons La Boîte Yemen spice (or sub 1¼ teaspoons each cinnamon and ginger)
  • 1½ teaspoons amchoor (or sub cardamom)
  • 2 egg whites, beaten to soft peaks
  • ⅛ teaspoon salt
Directions
  1. Preheat the oven to 350°. Line a cookie sheet with parchment paper.
  2. In a mixing bowl, combine the coconut, tahini, halvah, sugar, Yemen spice and amchoor. Gently fold in the egg whites. Scoop the batter by the tablespoon and place the mounds on the lined cookie sheet.
  3. Bake for 11 to 12 minutes, until turning slightly golden, and allow them to cool completely before serving.