A citrus twist gives these sweet macaroons a pie-like vibe, while the finishing touch of salt makes them as addictive as cookies, which they basically are. This is the classic treat that my friends and I used to sneak into movie theaters when we were keeping kosher for Passover.
Preheat the oven to 325°F and line a baking sheet with Gefen Parchment Paper.
In a bowl, whisk together the egg white, lime zest and sweetened condensed milk. Stir in the coconut until thoroughly combined.
Spoon 12 heaping tablespoons of coconut mixture onto the baking sheet, one inch apart. Sprinkle with salt. Bake the macaroons until golden, about 20 minutes. Let cool completely on the baking sheets before serving.
Notes:
Store macaroons in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
Description:
Excerpted from Kosher Style: Over 100 Jewish Recipes for the Modern Cook by Amy Rosen. Copyright ©️ 2019 Amy Rosen. Published by Appetite by Random House®️, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Medium
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion0 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...