Passover Macaroons

Plate of coconut macaroons
Luca Trovato/The Image Bank/Getty Images
Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Servings: 12 servings
Yield: 36 macaroons
Nutrition Facts (per serving)
211 Calories
10g Fat
29g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 12
Amount per serving
Calories 211
% Daily Value*
Total Fat 10g 12%
Saturated Fat 8g 38%
Cholesterol 47mg 16%
Sodium 80mg 3%
Total Carbohydrate 29g 11%
Dietary Fiber 3g 10%
Total Sugars 25g
Protein 3g
Vitamin C 0mg 0%
Calcium 14mg 1%
Iron 1mg 8%
Potassium 134mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whether or not you use Kosher ingredients and follow the rules of Kosher cooking, this is the perfect treat for Passover. Coconut macaroons are the ideal dessert during the holiday as they do not contain any flour or other forbidden Passover foods, but offer a delicious sweet ending to the meal. The egg whites are beaten until light and fluffy, and then combined with sugar and vanilla and whipped into stiff peaks. The shredded coconut is added and the mixture, is dropped onto baking sheets, and baked until slightly golden and some of the coconut is crispy.

You can add melted chocolate to the batter if you would like to make chocolate macaroons, drizzle melted chocolate over the baked macaroons, or dip them into melted chocolate after the macaroons come out of the oven.

Ingredients

  • 3 large egg whites

  • 1 cup sugar

  • 1 teaspoon vanilla extract

  • 3 cups shredded coconut

  • 2 (1-ounce) squares unsweetened chocolate, or semi-sweet Kosher chocolate

Steps to Make It

  1. Preheat the oven to 325 F. Line two baking sheets with parchment paper.

  2. Beat the egg whites with an electric mixer until they are light and fluffy.

  3. Gradually beat in the sugar and vanilla. Beat until the egg whites form very stiff peaks. Stir in the coconut by hand.

  4. Drop the coconut mixture by rounded teaspoons onto the lined baking sheets, placing them at least 2 inches apart.

  5. Bake the macaroons about 20 minutes, until they are slightly golden and some of the coconut is crispy.

  6. Allow them to cool completely and then carefully remove them from the parchment paper. Store for up to 1 week in an air-tight container at room temperature, or for longer storage, wrap individually in plastic wrap and freeze.

Recipe Variations

  • To make chocolate macaroons, melt the 2 squares of chocolate in the microwave. Add to the batter and mix thoroughly before baking.
  • You can also use the melted chocolate to drizzle on top of the baked macaroons or dunk the bottom of the macaroon in the melted chocolate to create a little chocolate base. Let the chocolate harden before storing.
  • This recipe may be halved. Just divide the batter in half only adding only 1 square of chocolate to the batter, if you choose to make chocolate macaroons.

Keeping Kosher

To keep “Kosher” during Passover, there are several rules to follow when preparing and consuming food, some that just pertain to desserts. During the 7- or 8-day holiday, no leavening agents are allowed. Therefore, foods like breads and cakes should be avoided and ingredients such as flour, baking powder, and yeast cannot be incorporated into recipes. When possible, try to use products that are certified Kosher for Passover, even items like salt.