Macaroons (Almonds)

These traditional Passover cookies couldn't be easier to make - just stir and bake - and they require only a handful of ingredients, including crunchy almonds. The result? Coconut treats that are crisp and nutty, with chewy centers.

⅓ cup sugar
1 large egg white
1 cup unsweetened shredded coconut
¼ cup whole almonds, chopped
½ tsp. pure vanilla extract
1 pinch sea salt or coarse sea salt

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.

Form dough into eight 2 Tbsp. mounds, and drop each onto sheet, 2" apart.

Bake macaroons until golden-brown on bottoms and edges, about 15 minutes.

Let cool on sheets for 5 minutes. Then, transfer to wire racks and let cool completely.

Macaroons will keep, covered, for up to 1 week.

Makes 8 servings.