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,