More Recipes
Ingredients
1 1/2 cups (about 8 oz.) blanched almonds
1 cup sugar
3 egg whites
1 cup (about 3.5 oz.) sweetened shredded coconut
Instructions
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
Before you go...
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.
