• Yield: Makes about 3 dozen macaroons


  • 1 1/2 cups (about 8 oz.) blanched almonds

  • 1 cup sugar

  • 3 egg whites

  • 1 cup (about 3.5 oz.) sweetened shredded coconut


1. Preheat the oven to 350 F. Line two baking sheets with parchment paper.

2. Grind the almonds in a food processor. Combine with sugar and coconut in a large bowl.

3. In a medium bowl, beat the egg whites to medium peaks. Gently fold into the almond mixture.

4. Drop by heaping teaspoonfuls onto the baking sheets, leaving at least 1 inch between macaroons. Bake until lightly browned, 15-20 minutes.

From Jewish food authority and writer Matthew Goodman