These chewy coconut macaroon cookies are easy to mix together, and they don’t contain flour or leavening of any kind, which makes them the perfect Passover treat. A twist on the classic, which you may see dipped in milk or dark chocolate, these contain vanilla bean flecks and are drizzled with white chocolate. They pair perfectly with berries for a white chocolate raspberry profile, too.
White Chocolate Vanilla Bean Coconut Macaroons
1 large vanilla bean
2 large egg whites
1/2 cup sugar
3 cups shredded coconut (sweetened or unsweetened)
3 ounces white chocolate, for melting
raspberries for garnish, if desired
Preheat your oven to 325º F. Line a large baking sheet with parchment.
Split the vanilla bean pod down the center with a knife. Use the dull edge of the knife to scrape out all the seeds. Add them to a large bowl along with the egg whites and sugar and whisk until blended. Stir in the shredded coconut until completely coated with the egg white mixture.
Scoop the coconut mixture onto the lined baking sheet with a cookie scoop, creating about 1.5″ diameter balls. Bake for 15 to 20 minutes until the coconut starts to turn a golden brown on the edges. Remove from the oven and cool completely. Melt the chocolate in a double broiler. Drizzle lightly over the macaroons. Garnish with raspberries.
Makes 2 dozen macaroons.
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