Perfect Passover Coconut Macaroons — Chewy, Not Rubbery

By /
Jump to Recipe Print Recipe

I’ve been making coconut macaroons for Passover for over fifteen years, and I can tell you the difference between a good macaroon and a great one comes down to technique. Too many recipes produce those dense, chewy-in-a-bad-way cookies that stick to your teeth. The secret to getting that perfect tender chew is all about moisture control and gentle handling.

The beauty of coconut macaroons lies in their simplicity. Just a handful of ingredients come together to create something that’s both elegant enough for your seder table and satisfying enough to keep you reaching for more. These aren’t the overly sweet hockey pucks you might remember from store-bought versions. Instead, they have a delicate coconut flavor with just enough sweetness to balance the natural nuttiness.

The Science Behind Chewy Coconut Macaroons

What makes this recipe different is the addition of a small amount of matzo cake meal, which gives structure without making them heavy. I also use a combination of shredded coconut and some finely chopped coconut flakes for texture variation. The key is whipping the egg whites to soft peaks, not stiff ones. Overbeaten whites create that rubbery texture nobody wants.

These macaroons are perfect for Passover dessert tables, but honestly, I make them year-round because they’re naturally gluten-free and dairy-free. They pair beautifully with fresh berries or a simple fruit compote. Store them in an airtight container, and they’ll stay perfectly chewy for up to a week.

Perfect Passover Dessert Solution

Perfect Passover Coconut Macaroons — Chewy, Not Rubbery - Jewish recipe
I've been making coconut macaroons for Passover for over fifteen years, and I can tell you the difference between a good macaroon and a great one comes down to technique. Too many recipes produce those dense, chewy-in-a-bad-way cookies that stick to your teeth. The secret to getting that perfect tender chew is all about moisture control and gentle handling. The beauty of coconut macaroons lies in their simplicity. Just a handful of ingredients come together to create something that's both elegant enough for your seder table and satisfying enough to keep you reaching for more. These aren't the overly sweet hockey pucks you might remember from store-bought versions. Instead, they have a delicate coconut flavor with just enough sweetness to balance the natural nuttiness. What makes this recipe different is the addition of a small amount of matzo cake meal, which gives structure without making them heavy. I also use a combination of shredded coconut and some finely chopped coconut flakes for texture variation. The key is whipping the egg whites to soft peaks, not stiff ones. Overbeaten whites create that rubbery texture nobody wants. These macaroons are perfect for Passover dessert tables, but honestly, I make them year-round because they're naturally gluten-free and dairy-free. They pair beautifully with fresh berries or a simple fruit compote. Store them in an airtight container, and they'll stay perfectly chewy for up to a week.
Print Recipe Pin Recipe
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

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.
Rate this recipe
★★★★★
No ratings yet

You Might Also Like

Scroll to Top