Diana's Desserts - www.dianasdesserts.com
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Coconut Macaroons for Passover

in Diana's Recipe Book

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(total ratings: 8)
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Servings: Makes 35 macaroons
These scrumptious macaroons make a wonderful treat for Passover, either as a snack or as a light dessert after your seder. If desired, drizzle chocolate ganache over the tops of the cookies for a very special "extra" for your guests that are chocolate lover's.

3 egg whites
1 cup granulated sugar
2-1/2 cups desiccated coconut* (see notes below)
1 cup macadamia nuts or almonds, finely chopped

Chocolate Ganache (optional), for drizzling over tops of cookies.

Preheat the oven to 350°F (180°C). Lightly grease 2 baking sheets.

In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add sugar, beating after each addition until peaks are glossy. Fold in coconut and nuts.

With wet hands, roll tablespoonfuls of mixture into rounds and set on baking sheets. Bake 20 to 25 minutes, or until lightly golden. Cool on racks and store in an airtight container. Macaroons will keep 2 to 3 days.

Makes approximately 35 macaroons.

*Notes: Desiccated coconut, available in health-food stores and the natural-foods section of supermarkets, produces an excellent macaroon. If you can't find Desiccated coconut easily, substitute with coconut flakes, found at most supermarkets.

If desired, make a chocolate ganache and drizzle over tops of cookies for an extra special treat.

Source: DianasDesserts.com
Date: March 8, 2002


Reviewer: melissa hermitcrabble
Tasted great and very delicious.

Reviewer: valeria
it looks very good!

Reviewer: a nony mouse
great recipie...loved by all.

Reviewer: Dani
I'm not crazy about coconut, but these were pretty good. I had to use the shredded coconut pieces and they were already sweetened in the bag, so 1C of sugar ended up being too much sweetness; however, they were still good nevermind the diabetic side effects.

Reviewer: doris costa rica

Reviewer: vivi
Finally a great recipe for Macaroons. Thank you!

Reviewer: Giulie in California
Delicious! They taste even better after a few hours - chewy on the inside and crispy on the outside. And very easy to make (I just dropped them by the spoonful onto parchment lined cookie sheets and it worked great (no sticky hands!). Thank you!

Reviewer: J'Marinde Shephard
When I was a kid, we lived within the local Jewish community and I used to go to the store/bakery with my allowance and buy a 6 pack of "Macaroon Coconut Cups." They were fluffy coconut macaroons in a cupcake shape, each with a cherry on top and they were YUMMY. I have searched and searched for this recipe, which I did find again in the mid-70's but have since misplaced. Does anyone have this recipe? Please share. I crave these! And, thank you. These seem close, but I would use regular coconut, halve the sugar, use a small amount of gluten free flour mix, cream of tartar, and maybe 6 eggs, PLUS the cherry on top!.


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