PassoverGuide.comCoconut Macaroons
Chewy, golden coconut macaroons dipped in dark chocolate — the iconic Passover dessert that's naturally gluten-free.
Vegetarian Gluten-free
Prep: 10 min Cook: 25 min Total: 35 min 24 servings
📜 History & Significance
Coconut macaroons became the definitive Passover cookie because they require no flour — just coconut, sugar, and eggs. They've been commercially produced since the early 20th century (Manischewitz canned macaroons are iconic), but homemade versions are infinitely better. Not to be confused with French macarons (two cookies with filling) — these are chewy, mounded coconut treats.
🥘 Ingredients
- • 14 oz (1 bag) sweetened shredded coconut
- • ⅔ cup granulated sugar
- • ¼ cup matzah cake meal or potato starch
- • ¼ tsp fine salt
- • 4 large egg whites
- • 1 tsp vanilla extract
- • ½ tsp almond extract (optional)
- • 4 oz dark chocolate, melted (for dipping)
👩🍳 Instructions
- 1Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
- 2In a large bowl, combine coconut, sugar, matzah cake meal (or potato starch), and salt.
- 3Add egg whites, vanilla, and almond extract. Stir until everything is evenly moistened.
- 4Using a small cookie scoop or two spoons, drop mounded tablespoons onto the prepared baking sheets, spacing 1 inch apart.
- 5Bake 22–25 minutes until the tops and edges are golden brown. They'll firm up as they cool.
- 6Let cool completely on the baking sheets (about 20 minutes).
- 7Melt dark chocolate in a double boiler or microwave. Dip the bottom of each macaroon in chocolate and place on parchment to set. Optionally drizzle chocolate over the tops.
- 8Let chocolate set completely (pop in the fridge for 10 minutes to speed this up). Store in an airtight container.
🔄 Variations
Chocolate Chip
Fold ½ cup mini chocolate chips into the batter before scooping.
Lemon Coconut
Add lemon zest and replace vanilla with lemon extract for a bright, citrusy version.
Almond Joy
Press a whole almond into the top of each macaroon before baking.
💡 Tips
- Use sweetened shredded coconut, not unsweetened — the sugar is essential for the chewy texture.
- Don't skip the salt — it makes the coconut flavor pop.
- Let them cool completely on the pan — they're very fragile when hot.
- These freeze beautifully for up to 3 months. Thaw at room temperature.
Classic Passover recipe
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