Coconut Macaroons

Light, sweet and oh so coconuty, there’s no doubt why coconut macaroons are a must for Passover. They’re delicious dipped in chocolate too!

This recipe calls for half sweetened/half unsweetened coconut, which yields a pleasantly sweet, but not cloying macaroon.


– egg whites – sugar – kosher salt – vanilla bean – sweetened coconut flakes – unsweetened coconut flakes – *melted semi-sweet chocolate

Whip the egg whites to soft peaks with the whisk attachment.

Slowly add the sugar and salt and whip to stiff peaks.

Fold in the scraped vanilla bean and coconut flakes.

Scoop rounded mounds on prepared baking sheets and bake until the edges begin to toast and turn golden brown.

For Detailed Recipe, Visit What Should I Make For