Chocolate Coconut Macaroons

The challenge with the oh-so-lovely last course of a Passover Seder is that your dessert can't use any grains that ferment and leaven when mixed with water. 

According to Jewish law, five grains are forbidden during Passover: wheat, rye, barley, spelt, and oats. (In America, most people also avoid corn and rice during Passover.)

These delicious macaroons are an ideal dessert for a Passover Seder.  Free of any leavening ingredients, they are also gluten-free and are absolutely divine!  Holiday of not!


  • 2 egg whites
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon cocoa powder
  • 1 1/3 cups very finely shredded, unsweetened coconut
  • 3/4 cup melted semi-sweet chocolate, room temperature
  • 3/4 cup mini- chocolate chips


Makes 2 1/2 dozen cookies

Prep Time: 15 minutes

Cooking Time: 15 minutes

Preheat the oven to 325 degrees and cover two baking sheets with parchment paper.  Set aside.

In a medium-sized mixing bowl, use a whisk to whip the egg whites until they are very frothy (soft peaks), about 4 minutes.  Add the sugar, salt, and vanilla, and whisk to blend.  Then use a spoon to mix in the cocoa powder, coconut, and melted chocolate.  Once the batter is well combined, fold in the mini-chocolate chips.  

Using a 1 1/4-inch ice-cream scoop or a spoon, form approximately 1 to 2 inch balls of dough and place them on the parchment-covered baking sheets, spacing them at least 2-inches apart.  

Chocolate Coconut Macaroons-2

Bake in the preheated oven just until the cookies become solidified, about 15 minutes.  

More Passover desserts:

Salted Dulce de Leche-Chocolate Matzo

Chocolate Flourless Cake

Flourless Chocolate Decadence Cookies