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
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.
—Sammi DiVito, Taste of Home Assistant Editor
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
Passover Macaroons
Prep Time
10 min
Cook Time
25 min
Yield
about 2-1/2 dozen
Ingredients
- 2 large egg whites, room temperature
- 1/2 teaspoon vanilla extract
- Dash salt
- 6 tablespoons sugar
- 3 cups sweetened shredded coconut
Directions
- 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.
- Drop by tablespoonfuls 2 in. apart onto well-greased baking sheets. Bake until just golden brown, about 25 minutes. Immediately remove to wire racks.
Nutrition Facts
1 macaroon: 34 calories, 2g fat (1g saturated fat), 0 cholesterol, 21mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 0 protein.
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