Passover Macaroons

By Georgetown Cupcake, Katherine Kallinis Berman & Sophie Kallinis LaMontagne

Makes 12 large macaroons

Ingredients:

• 3 cups shredded coconut (sweetened if preferred)
• ¾ cup sweetened condensed milk
• seeds from 1 vanilla bean
• ¼ teaspoon pure vanilla extract
• 2 egg whites
• ¼ teaspoon salt

Directions:  

1. Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
2. Scrape the vanilla bean seeds into the condensed milk. Add the vanilla extract to the condensed milk mixture, and stir until the seeds are well blended.
3. Pour the egg whites into a glass bowl and add the salt. Beat the egg whites on high speed using a handheld mixer until stiff peaks form.
4. Pour the coconut into a large bowl, and add the condensed milk mixture. Fold the mixture together.
5. Fold in the egg whites.
6. Using an ice cream scoop, scoop balls onto parchment paper.
7. Bake for 30 minutes or until macaroons are golden brown. Serve and enjoy!

Recipe featured in Georgetown Cupcake’s second cookbookSweet Celebrations: Our Favorite Cupcake Recipes, Memories, and Decorating Secrets That Add Sparkle to Any Occasion (HarperCollins)