Who would have thought baking—crispy on the outside, soft and chewy on the inside—coconut macaroons at home was so easy? With just about five ingredients, and in under 30 minutes, you can make a naturally sweetened, non-industrial batch of your favorite Passover treat! Turn this Passover coconut macaroon recipe into a pre-holiday family baking project!
Passover Coconut Macaroons
Try this all natural dessert recipe for your family's Passover celebrations this year!
- shredded coconut, unsweetened: 3 cups
- eggs (large), whites: 4
- all-natural blond cane sugar: ½ cup
- vanilla extract: 1 teaspoon
- almond extract: ¼ teaspoon
- salt: small pinch
Step 1: Preheat oven to 350 degrees.
Step 2: Spread the shredded coconut on a parchment-lined baking sheet, and toast in the oven until lightly golden (about 3 minutes).
Step 3: Whisk the egg whites and sugar together until frothy.
Step 4: Fold in the cooled, toasted shredded coconut, vanilla extract, almond extract, and salt. Mix until well incorporated.
Step 5: With slightly damp hands, roll mixture into small balls, and place on baking sheet. (An ice cream scoop works really well for this.)
Step 6: Bake until golden brown (about 20 minutes). Allow the macaroons to cool completely before moving.
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