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Perfect Passover Coconut Macaroons — Chewy, Not Rubbery

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✓ Pesach-friendly. Look for a Pesach hechsher on: vanilla, extracts. Pesach recipes and menu planner

Pareve

Coconut macaroons are a classic Passover cookie. This version is tender and chewy rather than dense, made with unsweetened and sweetened coconut, sugar, egg whites, a little matzo cake meal, vanilla and salt.

Moisture Control

Mix the coconut with the sugar and egg whites and let the mixture rest for 15 minutes so the coconut hydrates evenly. Scoop into mounds and bake just until the tops and edges turn golden; overbaking makes them dry. Chopping the sweetened coconut finely helps the cookies hold together. Dip the cooled macaroons in dark chocolate if you like.

Kosher Notes

These macaroons are pareve. For Passover, use coconut, vanilla and matzo cake meal certified kosher for Passover. Families who don’t eat gebrokts can replace the matzo cake meal with potato starch. If you dip them in chocolate, use pareve chocolate.

Storing

Store airtight for a week. They’re best made 2 days ahead.

Perfect Passover Coconut Macaroons — Chewy, Not Rubbery
These Passover coconut macaroons are perfectly chewy with a tender bite, not rubbery like store-bought versions.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 macaroons
Course: Dessert
Cuisine: Jewish
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 3 cups unsweetened shredded coconut
  • 1/2 cup sweetened flaked coconut finely chopped
  • 3/4 cup granulated sugar
  • 3 large egg whites room temperature
  • 2 tablespoons matzo cake meal
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract

What I use for this recipe

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Method
 

  1. Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper.
  2. In a large bowl, combine the shredded coconut, chopped flaked coconut, sugar, matzo cake meal, and salt. Stir well to distribute evenly.
  3. In a separate clean bowl, whip the egg whites with an electric mixer until they form soft peaks. Don't overbeat them or your macaroons will be tough.
  4. Add the vanilla extract to the whipped egg whites and gently fold in with a rubber spatula.
  5. Pour the egg white mixture over the coconut mixture and fold gently until everything is just combined and holds together when squeezed.
  6. Using a small cookie scoop or your hands, form the mixture into 1.5-inch mounds and place them 1 inch apart on the prepared baking sheets.
  7. Bake for 16-18 minutes, rotating the pans halfway through, until the tops are lightly golden brown.
  8. Let the macaroons cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container for up to one week. For chocolate-dipped macaroons, dip the cooled cookies in melted dark chocolate and let set on parchment paper. These can be made 2 days ahead for best texture.
Nutrition Facts
24 servings per recipe
Serving size 1 serving
Calories 95
% Daily Value*
Total Fat 6g 8%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 25mg 1%
Dietary Fiber 2g 7%
Total Sugars 7g
Protein 2g 4%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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