Toasted Coconut Macaroons Are the Passover Treat Everyone Loves
From left: Orange-Cardamom, Lemon-Strawberry, Triple Ginger
Passover 2024 is at the end of this month, beginning on the evening of Wednesday, April 22, 2024, through the evening of Thursday, April 30, 2024. Whether you're having (or attending) a Passover seder at home, these crispy-chewy Toasted Coconut Macaroons make a delicious Passover treat you've got to place on the holiday table.
Related: How to Make the Best-Ever Matzo Ball Soup, According to Legendary Jewish Cookbook Author Joan Nathan
What is a Coconut Macaroon?
A coconut macaroon is a type of cookie made from shredded and toasted coconut, egg whites, sugar, and sometimes flour. The ingredients are mixed together to form a sticky dough, shaped into small mounds, and baked. They're golden brown on the outside staying super tender and chewy on the inside.
While a traditional coconut macaroon, like this recipe is plain, some variations include dipping them in chocolate or adding other ingredients such as nuts or dried fruits for added flavor and texture. These cookies typically consumed by people of Jewish faith on such holidays as Passover because they eschew the addition of flour, one of the forbidden ingredients of Passover. But these little treats are enjoyed year-round by coconut lovers everywhere!
Related: Macaroon vs. Macaron: Let's Discuss the Difference Between These Two Delicious Desserts
Ingredients Needed for Toasted Coconut Macaroons
Shredded sweetened coconut
Egg whites
Sweetened condensed milk
Vanilla Extract
Can Toasted Coconut Macaroons Be Made Ahead of Time?
Yes! You can even make these cookies in advance, then refrigerate them for up to three days in a sealed container. Just let them come to room temperature before serving.
What To Serve for Passover
Other Passover dishes include gefilte fish, roasted chicken, brisket, potato kugel (similar to a casserole), sweet potatoes and matzoh ball or egg drop soup.
Related: 5 Delicious Desserts for Passover
For another spin on the macaroon, watch this easy tutorial for how to style the trendy french pastry, macarons:
Toasted Coconut Macaroons Recipe
Ingredients
2 (14-oz) bags shredded sweetened coconut
3 large egg whites
1 (14-oz) can sweetened condensed milk
1 tsp vanilla extract
Preheat oven to 350°F.
Spread coconut evenly across 2 parchment-lined baking sheets. Toast until golden brown, 20 to 25 minutes, stirring 2 or 3 times to prevent burning. Let cool.
Meanwhile, beat egg whites with an electric mixer on medium-high speed until stiff peaks form.
Combine toasted coconut, sweetened condensed milk and vanilla in a bowl. Stir in ingredients for 1 flavor option (see choices in Cook's Note below). Note: If making Lemon-Strawberry, add lemon zest only and reserve jam.
Fold egg whites into coconut mixture. Wet hands (to help keep mixture from sticking) and form into about 30 mounds, golf-ball size or slightly larger. Place on 2 parchment-lined baking sheets. If using jam, make an indentation in middle of each mound with your finger and spoon about 1 tsp jam into centers.
Bake until browned and crisp-edged, about 20 minutes. Let cool on a rack.
