Macaroons are a classic treat for Passover. This fun spin on tradition has fruity jam-filled thumbprints in the center of perfectly chewy coconut nests.
Yield: 16 macaroons
Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper or a lightly greased silicone baking mat. Set aside.
Beat egg whites on high until stiff peaks form, about four minutes.
Add sugar and vanilla. Beat on medium-high until the mixture is marshmallow-like, about two more minutes.
Fold in the coconut.
Using a two-tablespoon cookie scoop, form macaroons. Place on the prepared baking sheet, leaving just half an inch between macaroons.
Press a thumb into the center of each one, making sure to leave a raised edge to contain the jam.
Fill thumbprints with about three-quarters of a teaspoon of jam.
Bake 20 minutes. Let cool 10 minutes before removing from the baking sheet.
For best results, use all ingredients at room temperature.