As a child I reluctantly ate the dry, stale macaroons that came in a can. I didn’t really like them, but I was unwilling to pass on a sweet. The first time I was invited to a seder as a young adult, I was asked to bring a desert. I couldn’t bring myself to buy any of the offerings at my local grocery store so I scoured acceptable substitute. The first recipe I made was overly complicated, but the results were delicious.
Over the years, I have experimented with many variations. Finally, I gave up and heavily modified a traditional macaroon recipe to make it passover friendly. When I make this recipe they are not technically kosher for passover, because the sweetened coconut doesn’t have the proper hechsher. But if you found a certified brand of sweetened coconut they could be…
Easy Passover Macaroons
- 14 oz sweetened shredded coconut (I usually use BAKER'S brand)
- 6 tbsp almond meal (I usually grind whole almonds in the food processor)
- 1 tbsp matzoh meal
- 1/4 tsp salt
- 4 egg whites
- 1 tsp vanilla extract
- chocolate chips (optional)
- Preheat oven to 350 F
- Whisk together egg whites, almond meal, matzoh meal, vanilla, and salt.
- Add coconut and stir to combine. It can be hard to get it well mixed so don't hesitate to use your hands if necessary.
- Mold tablespoons of dough into a tablespoon measuring spoon and carefully slide them onto a cookie sheet covered in a silicon mat or parchment paper. This will result in little domes. The cookies don't spread so they can be placed close together.
- Bake for 20 minutes
- Remove from the cookie sheet immediately and cool completely on a wire rack. The cookies won't brown except for slightly on the bottom and edges.
- Melt chocolate chips and drizzle chocolate over the cookies