3 egg whites
2 cups sweetened coconut flakes
1 tablespoon matzo meal
1/2 teaspoon vanilla
Preheat oven to 350. In a large bowl, combine all ingredients thoroughly. Form into small (heaping tablespoon sized) balls and place 1/2 inch apart on a lightly greased or parchment paper lined cookie sheet. They won’t spread so you can fit a lot on a pan, just one should do the trick. Bake 12 minutes or until the edges are lightly browned. Cool on wire racks.
Since flour and leavening agents are verboten during Passover, finding something to make for dessert or a sweet snack can be tricky. Recipes abound for “Passover-ized” cakes but they often fall short on taste. Flourless cakes are popular as well, but we are staying home this year and there is no way the two of us can finish off a whole flourless cake. Macaroons are quick, tasty and make a great sweet snack or light dessert. Instead of using flour to bind and add some body, I used a tiny bit of matzo meal (ground matzo) instead but you could certainly use flour if are not making them for Passover. Macaroons can be dressed up with a drizzle of chocolate or the addition of other flavors-I made some lime macaroons that were excellent and didn’t use flour or matzo meal which is also perfect for Passover or any time.