Toasted Coconut Macaroons

Baking during Passover is quite a challenge.


For 8 days, you can’t use flour, yeast, cornstarch, or legumes. Basically the only way to get food to leaven is through using lots and lots of eggs. Passover baking is not exactly cholesterol friendly.

After years of odd tasting, kosher-for-Passover box mixes, I’ve come to an important realization. The best way to eat (and bake!) during Passover is to make things that never needed bread in the first place.


This happy strategy leads to lots of potatoes, Asian food, and flour-less desserts, not to mention some very creative cooking.

One classic Passover dessert is Macaroons. These tasty little coconut cookies are made with either a meringue or pastry cream base, and come in all sorts of flavors. However, the ones from the little Manischewitz cans that everyone typically buys don’t happen to taste particularly good. Luckily, there are other options.


Making your own macaroons is EASY. We’re talking 30-40 minutes, baking time included. They’re cute and delicious and drizzled in chocolate.

And, they taste DELICIOUS. Maybe Passover isn’t so bad after all.

Toasted Coconut Macaroons 

Adapted from Baking Perfection

Makes 60 Macaroons

3 cups of unsweetened coconut flakes

4 egg whites

1 teaspoon of vanilla extract

1/2 teaspoon of almond extract

1/4 teaspoon of salt

1/4 cup of granulated sugar

6 ounces of semisweet chocolate chips

Set the oven to broil. Spread the shredded coconut out evenly on a baking tray. Bake for 3-5 minutes, stirring every minute or so to prevent burning. Be SUPER SUPER CAREFUL – it will be perfect one second and burnt the next. When it’s golden brown, remove and let cool. Change the oven setting to 350 F.

In the bowl of stand mixer fitted with the whisk attachment, beat egg whites, vanilla, almond extract, and salt on medium speed until frothy. Change the speed to high and gradually add the sugar. Continue to beat until stiff peaks form. Gently fold the coconut flakes into the egg whites.

Use a small ice crem scoop to form mounds of batter on a prepared baking sheet. Bake for 17-22 minutes, or until the macaroons are golden brown. Let cool.

Melt the chocolate either over a double boiler on the stove, or in 30 second intervals in the microwave. Pour the melted chocolate into a plastic bag and cut a small hole in one corner to make a piping tip. Drizzle generously, then let set in the refrigerator for 1 hour. Enjoy!

Happy Spring!




5 responses to “Toasted Coconut Macaroons

  1. Do you have any of your grandmother’s Passover recipes? Remembering from her wonderful Seders, she was a dessert master around Passover time and everything else, too, was delicious.

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