Looking for a yummy cookie recipe for Passover? These Coconut Macaroons are just what you need! These macaroons are gluten-free and dairy-free cookies that are perfect for Pesach. Although they taste delicious with a cup of tea or coffee for any time of the year! They make a delicious alternative for those with strict dietary requirements around the holidays too.
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The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
This is another Passover recipe that I have to thank my [Jewish] mother-in-law for! She makes the most delicious kosher treats, and I’m sharing these coconut macaroons with you today.
While I am not Jewish, I am married to a Jewish man and have celebrated many Passover Seders at his parent’s house.
My husband does not like coconut, so my mother-in-law doesn’t make these coconut cookies too often, but she does always make Almond Macaroons as well as her delightful Cinnamon Balls which are also suitable for Passover.
Passover (which lasts for 8 days) is the strictest Jewish holiday when it comes to food. Jews traditionally avoid eating food made from leavened grains such as bread and bread products.
This means not using ingredients such as wheat, barley, spelt, oats and rye. Wheat flour is permitted only if it is baked into Matzah (unleavened bread).
That means these cookies use almond flour (ground almonds) instead of regular flour, and that makes them gluten-free. Perfect for those with that dietary conern.
They are also dairy-free, but do contain egg whites, so unfortunately not vegan.
The coconut macaroons for Passover are so quick and easy to make and you won’t be able to stop at one! Simply double (or more the recipe to make more cookies).
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online. The complete list of ingredients with measurements is found in the recipe card.
This recipe uses just 4 ingredients:
- Egg Whites
- Honey – try to buy locally produced honey when possible.
- Pure Vanilla Extract – always buy the best you can afford as it can make such a flavor difference.
- Unsweetened Shredded Coconut
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
Don’t confuse these macaroons with French macarons. They are two different types of cookie/patisserie entirely – and both equally yummy!
Macarons are made with almond flour and egg whites to form a meringue and two are sandwiched together with fillings such as jam or buttercream. Macaroons, like these coconut macaroons are held together with egg whites and have a chewy texture. They are sometimes dipped and drizzled with melted chocolate.
More Recipes Using Coconut
One of the hero ingredients in this dish is coconut, so here are some more recipes using the same:
- Hawaiian Pineapple Coconut Bubble Bread (aka Monkey Bread)
- Hawaiian Pineapple Coconut Cake with Cream Cheese Frosting
- Dairy-Free & Gluten-Free Coconut Flour Pancakes for Breakfast
Looking for more recipes to try? Check these ones out:
- Jewish Apple Cake Recipe – Dairy-Free for Rosh Hashanah
- Kosher Cheesecake for Shavuot
- How To Make Potato Latkes for Hanukkah
- These macaroons cook quickly – in around 10 minutes. However actual cooking time may vary slightly, so when you cook them for the first time check after 10 minutes to prevent them from over-browning.
- Store in an airtight container at room temperature for up to 3 days, or up to 5 days in the fridge.
- You can freeze coconut macaroons by leaving to come to room temperature before placing on a cookie sheet in the freezer. Once frozen, transfer to a freezer-safe bag and store for up to 3 months. Defrost and allow to come to room temperature before enjoying.
How Do I Make Coconut Macaroons?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 2 large egg whites
- 3 Tbsp honey
- 1 tsp pure vanilla extract
- 1 cup shredded coconut, unsweetened
- Preheat oven to 180C/350F/Gas 4. Line a large baking sheet with parchment paper or a non-stick baking mat and set aside.
- Using an electric handheld or stand mixer, briskly beat the egg whites until stiff peaks form. Gently fold the honey, vanilla, coconut, and salt into the egg whites with a spatula until thoroughly combined. Do not overwork, but it may require a few folds for the ingredients to start to incorporate with one another.
- Scoop heaping tablespoons of the mixture onto the prepared baking sheet, leaving plenty of space in between to prevent overcrowding.
- Place the baking sheet into the center of the oven and bake for 12-14 minutes until the cookies become golden brown on top and around the edges.
- Remove from oven and cool for 10-15 minutes before serving. Enjoy!
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 73mgCarbohydrates: 7gFiber: 1gSugar: 6gProtein: 1g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Appetizer: Oven Roasted Artichokes
- Main Dish: Sheet Pan Roasted Rosemary Lemon Chicken Recipe
- Side Dish: Rustic Roasted Potatoes with Garlic, Rosemary & Lemon
- Side Vegetable: Simple Oven Roasted Asparagus
- Side Salad: Strawberry Fennel Salad
- Beverage: Prosecco Cocktail with Blackberry, Elderflower & Basil
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!