Easy and quick to make, these macaroons are just right for Easter or Passover, or as a special, light treat any time of year.
You mix the ingredients in one bowl and the macaroons bake for just 20 minutes. They stay chewy on the inside and crispy on the outside for days.
These are also nice to make if you find yourself with leftover egg whites from another recipe. I had one egg white left over from cooking last night, so on a whim I decided to make these to use it up — I just divided the recipe by four. I think I’ll do that again in the future. (It’s a good excuse for a treat!)
Makes about 62
14 oz. (1.16 kg) sweetened shredded coconut
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
Heat oven to 325F/160C degrees. Lightly grease and flour a couple of baking sheets.
In a large bowl, mix coconut, flour, and salt. Stir in egg whites and almond extract until well blended. Drop by tablespoonfuls onto the baking sheet (use a round tablespoon measure, if you have one, for the best shape).
Bake for 20 minutes or until golden brown on top. Immediately remove them from the baking sheets and let cool on wire rack.
*For Passover macaroons, substitute matzoh meal for the flour.
An easy recipe with just four ingredients that takes almost no time to prepare. And as it bakes in the oven, you have time to prepare the rest of the meal.
I wanted to use unsweetened coconut for this recipe but only had the sweetened kind, which I use for baking. I used it anyway and I actually liked it — salmon does very well with sweet toppings and sauces.
I served this with Green Rice, which provided both the starch and vegetable (spinach). If you want a third item on the plate, you could serve a vegetable like broccoli on its own, or perhaps a cold salad or relish.
4 narrow salmon filets, about 1 1/2 by 5 1/2 inches
1 cup sweetened coconut
1-2 Tbsp. canola (rapeseed) oil
Heat the oven to 400F/205C degrees. Lightly oil a baking pan.
Place the sweetened coconut in a wide bowl. Add the zest of one lime and mix well with your fingers. Dredge the salmon in the coconut all over, then place on the oiled baking dish. Bake for about 20 minutes, or until the salmon is cooked through. Juice the limes, and when you take the salmon out of the oven, drizzle the juice of half a lime on top of each filet.