Passover Macaroons

Total Time

Prep: 10 min. Bake: 25 min./batch


about 2-1/2 dozen

Updated: Dec. 14, 2023
These easy coconut macaroons from Herbert Borland of Des Moines, Washington are lightly crisp on the outside and chewy on the inside. They're perfect for Passover—or anytime! —Taste of Home Test Kitchen
Passover Macaroons Recipe photo by Taste of Home


  • 2 large egg whites, room temperature
  • 1/2 teaspoon vanilla extract
  • Dash salt
  • 6 tablespoons sugar
  • 3 cups sweetened shredded coconut


  1. Preheat oven to 300°. In a small bowl, beat egg whites, vanilla and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at time, beating until stiff peaks form. Fold in coconut.
  2. Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake until just golden brown, about 25 minutes. Immediately remove to wire racks.
Passover Macaroons Tips

How can you make Passover macaroons your own?

Make these Passover macaroons your own by playing around with the finishing garnishes. Try dipping the macaroons in melted chocolate, or drizzling chocolate and caramel sauce over the top. To add some crunch, top with crushed nuts or sprinkles before the macaroons fully set.

What can you serve with Passover macaroons?

Serve these macaroons for dessert after a meal of classic Passover dishes such as matzo ball soup, rack of lamb and gefilte fish. Don't forget to make other classic Passover desserts to go along with them, such as apple cake or flourless chocolate cake.

How should you store Passover macaroons?

Store Passover macaroons in an airtight container kept at room temperature, which will allow you them to keep for up to 5 days. If you'd like to make these macaroons in advance to save for a later date, they can be frozen and kept for up to 6 months.

—Sammi DiVito, Taste of Home Assistant Editor

Nutrition Facts

1 macaroon: 34 calories, 2g fat (1g saturated fat), 0 cholesterol, 21mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 0 protein.