With just four ingredients (plus an optional fifth), these dairy-free coconut macaroons are unbelievably easy and thoroughly delightful, for Passover or anytime. They're right at home as part of your seder dessert lineup, or next to your coffee just because.
The first thing I make after I turn over the kitchen for Passover is a batch of these macaroons. They are fortifying for those of us doing Pesach prep and excellent for staving off hungry family members (I love you, have a cookie, now get out of my kitchen). Dipped in chocolate, they're downright spectacular, but I like them best plain and elemental. You can also mix in mini chocolate chips instead if you like—sorry, yes, they have to be mini or the cookies are not so bite-into-able. My first batch of macaroons never makes it to seder, but it's not Pesach without these rounding up the dessert offerings. It's my experience that people who claim they're full to bursting have a way of finding room for a homemade macaroon or three.
Making the macaroons
The first step in making macaroons is beating the egg whites to soft peaks. (Passover desserts tend to be heavy on the egg whites; if you're looking for something to do with the yolks, I use them in matzah balls or in meatballs—replace the bread crumbs with matzah meal for Pesach meatballs.) Then, beat in the sugar and salt, just a few seconds till everything's combined. Ready for our fourth and final ingredient? Fold in the flaked coconut, stir just till everything is evenly moistened, and that's that.
Shaping these is easier with a cookie scoop, but if you don't have one, you can also roll them into balls by hand. They come out of the oven when they're firm-ish and bronzed on top, 12-15 minutes.
Dipping in chocolate
The optional step of dipping your macaroons definitely makes them extra. Plus, you know, coconut and chocolate always get along. It's easy to do: you just melt a bar of chocolate with a teaspoon of coconut oil in the microwave or on the stovetop. (The oil is there to make it easier to melt the chocolate without burning it, and to coat the cookies.)
Dip half the macaroon artfully into the chocolate (and conveniently, since you can hang on to the undipped side with your hand). You can also dip the bottoms of the macaroons, good for thwarting those who are inclined to nibble off just the chocolate side, as well as using up the last little bit of melted chocolate in the bottom of the bowl.
Don't feel like melting and dipping, but need chocolate in your macaroons? Stir in the aforementioned mini chocolate chips when you fold in the coconut.
Looking for more Passover recipes?
- See my Pesach / Passover Recipes for everyday Passover meal ideas.
- Recipes for seder night are filed under Seder Recipes.
- See here for more Passover Desserts.
Coconut Macaroons (parve)
- Electric mixer
- 3 egg whites
- ½ cup sugar
- 3 cups finely shredded coconut
- ⅛ tsp salt
- 1 chocolate bar - 3.5-4 oz / 100-115 g, for melting & dipping
- 1 tsp coconut oil
- 1 cup mini chocolate chips - to mix into the dough
- Preheat oven to 350F / 180C. Line two baking sheets with parchment paper.
- Whip egg whites until they hold soft peaks. Add in sugar and salt, and beat until just combined.
- Fold in coconut using a flexible spatula. If using, stir in the mini chocolate chips for chocolate-chip macaroons.
- Using a scoop or your hands, form into balls about 1" / 2.5 cm and place on the prepared baking sheets. Bake for 12-15 minutes, until firmed and browning on top and at the bottoms.
- To make chocolate-coated macaroons, roughly chop the chocolate and melt with 1 teaspoon coconut oil, in a double boiler or the microwave. Dip the baked and cooled macaroons in the melted chocolate - you can dip half the macaroon, or the bottoms. Allow to harden on parchment paper (this can be sped up by popping them in the fridge for 30 minutes).