Coconut Macaroons

In Desserts by Frances Largeman-Roth

Makes 20 macaroons

Happy Spring!

It’s time to celebrate all that’s new and ready to come to life, and it’s also time for Passover and Easter–two favorite holidays. We may still not be gathering to spend the holidays with large groups this year, but I know we’re all ready to celebrate!

These delicious little pillows of coconut make a great dessert any time of year, but they’re perfect for Passover because they don’t contain any flour or leavening. That also makes them an ideal gluten-free pick! You can enjoy them plain, but they’re also really good dipped or drizzled with chocolate (or both!). And if you want to add some sprinkles on top, why not?

Here’s to brighter days ahead for all of us!


11/3 cups unsweetened, shredded coconut
1/3 cup sugar
2 egg whites, beaten (allow eggs to come to room temperature before beating)
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract
5 ounces dark chocolate
sprinkles, optional
Add ins
2 tablespoons slivered almonds, chopped
2 tablespoons dried cherries


  1. Preheat oven to 325°.
  2. In a large bowl, combine the coconut and sugar; set aside.
  3. Place the egg whites and salt in a medium bowl (or bowl of a stand mixer) and beat on high until medium peaks form, about 1 minute. Use a spatula to fold egg whites into the coconut mixture. Add vanilla. If using add-ins, stir them into the mixture.
  4. Onto a parchment-lined baking sheet, place spoonfuls of the coconut mixture, leaving 2 inches between macaroons. Bake for 20 minutes, until edges are golden; let cool.
  5. Add the chocolate to the top of a double boiler, or heat it in a small pot that has been placed over another pot filled with water. Heat the chocolate over medium heat, until melted.  Then you can dip the bottoms of the macaroons, or drizzle the tops, or both! Transfer to a parchment-lined baking sheet to dry (at least 30 minutes). You can also dip the tops of the macaroons in chocolate and then decorate with sprinkles–fun!