📝 About This Recipe
A quintessential Passover treat, these macaroons are the perfect marriage of a chewy, moist interior and a toasted, golden-brown exterior. Unlike the French macaron, these Sephardic-inspired delights rely on shredded coconut and whipped egg whites to create a naturally gluten-free and dairy-free masterpiece. This elevated version features a hint of real vanilla bean and a sophisticated dark chocolate dip that makes them the star of any Seder table.
🥗 Ingredients
The Coconut Base
- 5 1/2 cups Unsweetened shredded coconut (finely shredded for the best texture)
- 3/4 cup Sugar (granulated white sugar)
- 1/4 teaspoon Kosher salt (to balance the sweetness)
- 2 tablespoons Potato starch (acts as a binder, Passover certified)
The Binding Elements
- 4 large Egg whites (at room temperature for maximum volume)
- 1 tablespoon Honey (adds moisture and a floral note)
- 1 teaspoon Pure vanilla extract (ensure it is Kosher for Passover)
- 1/4 teaspoon Almond extract (optional, for a nutty depth)
The Chocolate Glaze
- 4 ounces Dark chocolate (70% cocoa, chopped finely)
- 1 teaspoon Coconut oil (helps the chocolate set with a shine)
- 1 pinch Flaky sea salt (for topping)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
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2
In a large mixing bowl, whisk together the shredded coconut, granulated sugar, potato starch, and salt until the coconut is evenly coated with the dry ingredients.
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3
In a separate clean, dry glass or metal bowl, beat the 4 egg whites until they reach medium-firm peaks. They should be white and opaque but not dry or crumbly.
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4
Gently whisk the honey, vanilla extract, and almond extract into the whipped egg whites until just combined.
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5
Using a large rubber spatula, fold the egg white mixture into the coconut mixture. Work gently to incorporate the whites without deflating them entirely, until a sticky, cohesive dough forms.
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6
Using a small ice cream scoop or two tablespoons, portion out the dough into rounded mounds (about 2 tablespoons each) onto the prepared baking sheets.
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7
Space the macaroons about 1 inch apart. Use dampened fingers to gently tuck in any stray coconut shreds to prevent them from burning.
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8
Place the sheets in the oven and bake for 25 to 30 minutes. Rotate the pans halfway through to ensure even browning.
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9
The macaroons are done when the bottoms and the tips of the coconut shreds are a beautiful golden brown. The centers should still feel slightly soft to the touch.
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10
Allow the macaroons to cool completely on the baking sheet. They will firm up and become easier to handle as they cool.
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11
While the macaroons cool, melt the dark chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
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12
Once the macaroons are cold, dip the bottom of each cookie into the melted chocolate and place back on the parchment paper. Use a spoon to drizzle any remaining chocolate over the tops.
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13
Sprinkle a tiny pinch of flaky sea salt over the wet chocolate and let them sit at room temperature (or 10 minutes in the fridge) until the chocolate has set.
💡 Chef's Tips
Use room temperature egg whites to achieve better volume when whipping. If the mixture feels too wet, let it sit for 5 minutes to allow the coconut to absorb the moisture before scooping. Do not over-bake; the macaroons should be moist inside, so pull them out as soon as the edges are golden. Store in an airtight container for up to a week, or freeze them for up to a month for a cold treat. For a citrus twist, add 1 tablespoon of orange zest to the coconut mixture.
🍽️ Serving Suggestions
Serve on a silver platter alongside a selection of fresh berries and grapes. Pair with a glass of sweet Kosher dessert wine like a Moscato or Late Harvest Riesling. Enjoy with a hot cup of Nana (mint) tea after the Seder meal. Serve alongside a bowl of lemon sorbet for a refreshing contrast to the rich coconut. Arrange in a decorative box as a thoughtful homemade gift for your Passover host.