5 from 1 vote
Coconut Macaroons
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

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!

Course: Cookies
Cuisine: American, Jewish
Keyword: coconut cookies, macaroons
Servings: 36 cookies
Calories: 68 kcal
  • 3 egg whites
  • ½ cup sugar
  • ½ tsp kosher salt
  • 1 vanilla bean, scraped and pod discarded
  • 7 oz sweetened coconut flakes
  • 6 oz unsweetened coconut flakes
  • *melted semi-sweet chocolate for drizzling (optional)
  1. Preheat the oven to 325 degrees and line two sheet pans with parchment.
  2. Add egg whites to a clean, dry bowl and whip with the whisk attached to soft peaks.

  3. Slowly add the sugar to the whipped egg whites, then the salt, and continue to beat until you have stiff peaks.

  4. Add the scraped vanilla bean and the coconut flakes to the bowl. Use a spatula to carefully fold until just combined.

  5. Using a 1 1/2 inch scoop or a spoon to place rounded mounds of the batter on the lined pans. Bake for about 15 mins or until the cookies are set and just beginning to brown.

  6. Drizzle with chocolate if desired.
Recipe Notes

Special equipment: 1 1/2 inch scoop

Nutrition Facts
Coconut Macaroons
Amount Per Serving
Calories 68 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 4g25%
Sodium 53mg2%
Potassium 49mg1%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 5g6%
Vitamin C 0.1mg0%
Calcium 2mg0%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.