Passover Macaroons

• 1 (14 ounce) bag flaked coconut, Sweetened
• 1 12 cups sugar
• 12 cup matzo meal
• 12 teaspoon salt
• 7 egg whites
• 2 teaspoons almond extract
• 2 cups slivered almonds
• 2 teaspoons chocolate extract
• 14 cup cocoa powder
• 1 grated lemon, zest of
• 12 lemon, juice of
• 2 teaspoons lemon extract
• 20 whole almonds, candied cherries, colored sprinkles for decoration

1. Mix dry ingredients.
2. Choose flavor option.
3. With lemon, reduce egg white by 1.
4. Mix egg whites and extracts and whisk briefly.
5. Add wet ingredients to dry bowl,
6. Mix well.
7. Lightly grease 2 cookie sheets.
8. Use teaspoons or cookie scoop to make 1" balls.
9. Can be decorated with a whole almond in top, candied cherries or sprinkles, as you wish.
10. Bake 325-350 for 20-25 minutes, until top sand edges are lightly browned.
11. Remove from cookie sheet while still warm on to waxed paper.
12. Let cool completely.
13. I usually make a whole bag of almond and then split the recipe to make another batch of lemon and chocolate.

flaked coconut, sugar, matzo meal, salt, egg whites, almond, almonds, chocolate, cocoa powder, lemon, lemon, lemon, almonds

Taken from www.food.com/recipe/passover-macaroons-365103 (may not work)