Mandy's Meals & More

So my family has come to expect my macaroons to make an appearance at Passover dinner now. For the past several years I have used the same coconut macaroon recipe from Martha Stewart (obviously) and it has never failed me. Every year I try adding something slightly to change it up.  Whether its dipping them in chocolate, using fresh vanilla pods (highly recommend) or maybe covering them in sliced almonds. Check out my step by step instructions below, they make a perfect gift anytime of the year and I promise, they will not disappoint. Recipe adapted from Martha Stewart. 2 large egg whites Pinch of salt 1 can (14 ounces) sweetened condensed milk 2 teaspoons pure vanilla extract (I usually scrape a full vanilla pod as well) 2 bags shredded sweetened coconut (14-ounces each) 1. Heat oven to 300 degrees. In a medium bowl, whisk egg whites and salt until frothy, about 2 minutes. Stir in condensed milk, vanilla and vanilla pods if using. Using a rubber spatula, fold in coconut until well combined. 2. Line 2 baking sheets with parchment paper or nonstick baking mats. Using a teaspoon and your fingers, form macaroons into 1 1/4-inch mounds about 1 inch apart. 3. Bake until macaroons are golden brown, about 20 minutes (usually takes a bit longer for me and I tend to make bigger macaroons). Transfer baking sheets to a cooling rack; let cool completely. Store in an airtight container for up to a week. Once they are ready to be eaten the fun begins. Throw a couple in a cellophane bag and tie it  them up! Check out the hangtags we got from Minted. Aren’t they adorable? Check out Minted.com for so many more party & décor items. -M xx