Coconut Macaroons (Passover)

Annelise Friedman


This is a classic Jewish recipe that's easy and kosher for passover!

*TIP: Cookies can be stored in an airtight container for up to 3 days. They can be frozen for up to 1 month.


☆☆☆☆☆ 0 votes

20 Min
25 Min


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  • 3 c
    sweetened coconut, flaked
  • 4
    egg whites
  • 3/4 c
  • 1 tsp
    vanilla extract
  • 1/2 tsp
  • 1/8 tsp
    almond extract

How to Make Coconut Macaroons (Passover)


  1. Preheat the oven to 325°. Line 2 large cookie sheets with parchment paper.
  2. In a large bowl stir together the coconut, egg whites, sugar, vanilla, salt, and almond extract until evenly combined. Drop batter by rounded teaspoons 1 in apart on prepared cookie sheets.
  3. Rotate cookie sheets between upper and lower oven racks halfway through. Bake 25 minutes or until set, and lightly golden. Cool for 1 minute on cookie sheets. With a wide metal spatula transfer cookies to wire racks to cool completely. Repeat with remaining batter.

Printable Recipe Card

About Coconut Macaroons (Passover)

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: Jewish
Dietary Needs: Vegetarian, Kosher
Hashtags: #Jewish, #Passover

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