Coconut macaroons recipe for Pesach

Updated: Jun 11

5 eggs

1 1/2 cup caster sugar

Juice of 1 lemon

1/2 teaspoon fine lemon rind

1 cup fine matzah meal

2 cups coconut

Beat eggs well and add sugar 1/2 cup at a time

Fold in the lemon, lemon rind, matzah meal and coconut.

Using an ice cream scoop, spoon the mixture onto a greased tray.

Bake at 180 degrees centigrade for approximately 20 minutes.

  • Instagram
  • Facebook
  • Twitter

©2019 by Elli's Kosher Kitchen |  Dubai  |   United Arab Emirates   |   SOMS Digital Marketing South Africa