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.