Strawberry Macaroons
Move over, bland macaroons, Passover is getting a punch of color and flavor with these quick, easy and super-fruity macaroons. We use freeze dried fruit for these, (you can find a variety of freeze dried fruits in the cereal aisle of your grocery store), and you can sub out the strawberries for anything from blueberry to mango.
Print this recipeIngredients
Strawberry Macaroons
| 3 | 90g | Egg whites |
| 1 cup | 200g | Sugar |
| 1 tsp | Vanilla extract | |
| 2 tsps | Water | |
| 3 cups | 340g | Unsweetened shredded coconut |
| pinch | Kosher salt | |
| 1/4 cup | Crushed freeze dried fruit |
Directions
- Preheat oven to 350F.
- In a medium bowl, mix together the egg whites, sugar, water and vanilla. Pour the coconut, salt and fruit over the wet ingredients and mix until combined. The mixture should feel like wet sand, so add a touch more egg white if it feels dry.
- Scoop into mounds on parchment-paper lined cookie sheets and bake for 8-12 minutes.