Passover desserts can be a real bummer. You know the deal: dry, boring and/or very matzah-heavy. Sometimes it feels easier to skip dessert (and we never say that). Whenever we’re feeling sad about the lack of tempting sweet treats, we turn to a tried-and-true, classic Passover dessert: coconut macaroons.
Coconut macaroons, especially when drizzled with dark chocolate, are moist, chewy and absolutely delicious. And did we mention how easy they are to make? With just five ingredients, many of which you’ll already have in your refrigerator and pantry, you can whip up these iconic cookies in only 20 minutes. Once the macaroons have completely cooled, you can sprinkle them with melted chocolate, caramel sauce or whatever your heart desires! (Optional but encouraged).
The best part? You don’t need any special equipment — just a bowl, spoon and baking sheet. That said, a standard-size ice cream scoop is always our tool of choice to portion out any type of cookie and ensure they are all the same size.
These macaroons are the perfect Passover dessert to make with small children who really want to help, and oh-so much better than any store-bought versions. Trust us: Treat yourself this holiday and make your coconut macaroons at home; just don’t blame us if that first batch are gone in minutes (or, get smart and double the recipe).
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P.S. Save those eggs yolks for extra-rich matzah brei!
You can find the recipe below or watch how to make these coconut macaroons here:
Want to explore the world of Passover macaroons? Check out this divine pistachio and apricot version. And if you’re looking for more quick and easy Passover recipes that won’t have you chained to the stove, check out this list spanning everything from weeknight meals to seder showstoppers here.
Classic Passover Coconut Macaroons
This easy Passover dessert comes together in minutes.
- Total Time: 20 minutes
- Yield: 10-12
Ingredients
- 2 large egg whites
- 2 cups sweetened, shredded coconut
- ½ cup whole almonds, chopped
- 1 tsp vanilla
- ⅓ cup sugar
- ¼ tsp salt
- melted dark chocolate for drizzling or dipping (optional)
- salted caramel sauce for drizzling (optional)
Instructions
- Preheat oven to 350°F.
- Combine egg whites with sugar. Add the vanilla, then the coconut and almonds. Add salt. Using a cookie scoop, portion out cookies onto a parchment paper lined baking sheet around 2 inches apart.
- Bake until cookies are set and edges begin to crisp, around 15 minutes.
- Allow to cool completely. Dip in melted dark chocolate, or drizzle with chocolate and caramel on top if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Holiday
Can this recipe be made with honey, maple syrup or Stevia?
can store bought egg whites be used instead of fresh egg whites? They look delicious I will have to try.
Hi Richard! We haven’t tested this recipe with store-bought egg whites, though I imagine it would work well. Please let us know how it goes!
Can these be made with unsweetened coconut?
You will loose sweetness and moisture, so we don’t recommend it.
I’d love to make these. Question is can they be made in advance and frozen? If so, how far in advance is doable.
Thanks
They can! You can make them a month in advance and freeze in an airtight container. Be sure to separate layers of macaroons with parchment paper.