Coconut Macaroons

These classic wheat-free treats are the perfect Passover treat. Chewy on the inside, a little crispy on the outside, with a hint of almond (or vanilla, if you prefer), they aren’t super sweet and are sure to satisfy any time of the year. This recipe works best when you weigh the ingredients rather than use volume measurements.  

For more great Passover recipes like this, be sure to sign up for our virtual cooking class, “Peace, Love & Matzo” with Gracie Schatz (Heart of Williamette Cooking School) on April 14th!


  • 12 large egg whites 
  • 13 ¼ oz (375 g) sugar  
  • ½ tsp salt  
  • 1 ½ lbs (675 g) shredded sweetened coconut 
  • 1 tsp almond extract  


Add all ingredients except for almond extract (or substitute vanilla if you prefer) into a medium sized pot on the stove. Stir constantly over medium heat so eggs and sugar don’t burn. You may notice that the mixture gets wetter as it gets hotter, depending on how moist the coconut is. Once it starts to steam and the excess liquid as dissipated, remove from heat. Stir in extract. Let cool. Transfer to a bowl, cover and refrigerate until chilled – this will make the dough easier to work with.  

Preheat oven to 325 degrees. On parchment lined baking sheets, make little pyramid shaped mounds (slightly smaller than a golf ball). The dough can be sticky, so dipping your fingers in a bowl of water can be helpful. Bake about 20 minutes, flipping the tray halfway, until the edges are golden. Let cool. Store in an airtight container for up to 5 days.