Today I have a last minute Passover classic for you- coconut macaroons. Perfect for throwing together at the last minute, since they take less than five minutes to put together and only 25 to bake.
Coconut Macaroons, from Food Network Magazine
3 egg whites
1/2 cup sugar
1/4 tsp almond extract
1/4 tsp salt
1 14oz bag sweetened flaked coconut
1/2 cup chocolate chips, melted
Preheat your oven to 325 and line two aluminum baking sheets with parchment paper. (I used a Silpat, which I do not recommend, as the macaroons stuck a bit).
In a large bowl, whisk together egg whites, sugar, salt, and almond extract until combined. Fold in coconut until evenly coated with egg white mixture.
Using a tablespoon measuring spoon, scoop heaping tablespoons of mixture onto baking sheet. Push together with your hands if necessary to keep it neat.
Bake for 20-25 minutes, until browned. Let cool fully on baking sheet.
To decorate, melt chocolate chips in microwave. Once macaroons are completely cooled, use a fork to drizzle melted chocolate over macaroons. Let set until dry and serve.