Easy Coconut Macaroons

Everyone’s favorite Passover treat, our easy coconut macaroons are sweet and chewy with a hint of vanilla and crunch.

The Backstory: This easy coconut macaroon recipe will have you baking this classic Passover treat like a master baker! Our version turns out macaroons reminiscent of the bakery macaroons you probably had as a child (crispy on top and chewy everywhere else). The hint of vanilla is pure perfection and gives the coconut exactly the right amount of sweetness. I also love to dip them in either white or semi sweet chocolate for the chocolate lovers in my life (my husband literally stands in the kitchen waiting for the cookies to be cool enough to dig in). These are gorgeous when dipped and make a beautiful gift for a hostess (I love to pick out a pretty platter or cake stand and give both as a gift). More of the Backstory after the recipe

Coconut Macaroons

These perfect cookies are crisp on the outside and moist and chewy on the inside. The slight hint of vanilla and the coconut gives them an incredible aroma and flavor that will remind you of the macaroons your Bubbie used to make. These are also wonderful wrapped up as holiday gifts and just gorgeous when dipped in white or semi-sweet chocolate.
Course Desserts
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 cookies


  • 2 tbsp. cake flour
  • 1/2 cup sugar
  • 1/4 tsp. Kosher salt
  • 2 large egg whites
  • 1/2 tsp. vanilla extract
  • 2 cups shredded coconut


  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
  2. In a large bowl, sift together the flour, salt, and sugar and set aside.
  3. In a standing mixer or with a handheld mixer, beat the egg whites until stiff peaks form. Fold egg whites into the flour mixture. Add the vanilla and coconut and gently fold in to combine.
  4. Drop by 2 teaspoonfuls onto baking sheets (makes 20 cookies) about 2 inches apart. Bake for 20 minutes or until golden brown. Cool on wire rack.
  5. To dip cookies in chocolate, allow cookies to cool for 15 minutes. Melt white or semi-sweet chocolate chips in microwave-proof bowl at 30 second intervals in microwave. Stir chocolate until smooth and lump-free.
  6. Dip each cookie halfway into melted chocolate, allowing excess to drip back into bowl. Place macaroon on wax paper to allow chocolate to set and cool. You can also place them on a tray lined with wax paper and put in fridge to cool more quickly.

…The Backstory continues:┬áThis recipe yields 20 cookies, so if you’re cooking for a crowd or packaging them as gifts for the holidays, double the batch.


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Jodi Luber

Jodi Luber

Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
Jodi Luber
Jodi Luber

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