Ground almonds and chocolate chips add interest to these simple cookies that are great for Passover because they contain no flour.

YIELDS 3 dozen cookies


  • ¾ cup slivered almonds
  • 1⅓ cups sugar, divided
  • 2 cups coconut
  • 3 egg whites
  • 1 teaspoon vanilla
  • 2 cups miniature chocolate chips
  1. Preheat oven to 350°F. Line cookie sheets with Silpat liners and set aside.

  2. In food processor or blender, combine almonds with ⅓ cup sugar and process or blend until particles are fine. Stir in coconut and mix well.

  3. In large bowl, beat egg whites until foamy. Gradually add remaining 1 cup sugar, beating until stiff peaks form.

  4. Fold in vanilla, coconut mixture, and chocolate chips.

  5. Drop by tablespoons onto prepared cookie sheets. Bake for 8 to 12 minutes, until cookies are light golden brown around edges and are set.

  6. Cool on cookie sheets for 5 minutes, then remove to wire racks to cool.

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