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Do you know that Pesach standards the coconut macaroons in a canister? This recipe is nothing like that! It is delicious and moreish, the secret is the ground almonds. Once you make your own the canisters of coconut macaroons may be a thing of the past.

  • 4 large egg whites
  • 200 g granulated
  • 60 g ground almonds
  • ½ teaspoon lemon juice
  • ½ teaspoon vinegar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 500 g shredded coconut

Pre-heat oven to 160°C, line the two baking trays with parchment/baking paper.
In a large bowl beat the egg whites until frothy, then start adding the sugar a tablespoon at a time (be patient this is well worth the effort). Whisk until you have a shiny mass with peaks that hold their shape.
Using a spatula fold in the almonds, lemon juice, vinegar, salt, vanilla and coconut.
Using slightly wet hands shape into 2 inch sized pyramids, place on the baking sheet.
Bake in the oven until just beginning to brown, about 25 minutes,