Celebrating Modern Jewish Living Through Food, Tradition, and Family
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…
- 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
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
In a large bowl, sift together the flour, salt, and sugar and set aside.
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.
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.
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.
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.