Passover Macaroons: The Classic Recipe and Its Variations

The Cookie That Conquered Passover

Every Jewish holiday has its signature foods, and Passover is no exception. Alongside matzah, charoset, and maror, there is a dessert that has become so thoroughly associated with the holiday that it is almost impossible to imagine Pesach without it: the coconut macaroon.

These dense, chewy mounds of shredded coconut, egg whites, and sugar — sometimes dipped in chocolate, sometimes flavored with almond or vanilla — appear in every kosher grocery store, every Seder dessert spread, and every Jewish grandparent’s recipe collection as soon as Passover approaches.

But how did a French-inspired cookie made with tropical coconut become the defining dessert of a Middle Eastern liberation story? The answer involves flour restrictions, immigrant ingenuity, and a very successful canned-goods company.

Why Macaroons and Passover

The Flour Problem

During Passover, Jews abstain from chametz — leavened grain products. Wheat flour, the foundation of nearly all conventional baking, is prohibited (except in the form of matzah, which is carefully monitored). This eliminates cakes, cookies, breads, and pastries as we normally know them.

Passover bakers have historically turned to three alternatives:

• Matzah meal (ground matzah)
• Potato starch
• Nut flours (ground almonds, walnuts, hazelnuts)

The original macaroon was a European almond cookie — the word comes from the Italian maccherone and ultimately from a term for paste or dough. Almond macaroons, made with ground almonds, sugar, and egg whites, were a natural fit for Passover baking because they required no flour.

The Coconut Switch

In the late 19th and early 20th centuries, shredded coconut became widely available and inexpensive in America. It was also cheaper than almonds. Jewish bakers, particularly those marketing to the growing American Jewish community, began substituting coconut for almonds in their macaroon recipes. The coconut version was easier to make, less expensive, and had a longer shelf life.

In 1947, the Manischewitz company began producing canned coconut macaroons for Passover. The product was wildly successful, and within a generation, the coconut macaroon had essentially replaced the almond version in the American Jewish imagination.

The Classic Recipe

Ingredients (makes about 24 macaroons)

• 14 ounces (about 5 1/3 cups) sweetened shredded coconut
• 2/3 cup sugar
• 1/4 teaspoon salt
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (optional)

Instructions

1. Preheat oven to 325°F (165°C). Line two baking sheets with parchment paper.
2. In a large bowl, combine coconut, sugar, and salt. Mix well.
3. Add egg whites and vanilla extract (and almond extract, if using). Stir until everything is evenly moistened.
4. Using a tablespoon or small ice cream scoop, form mounds of mixture and place on the prepared baking sheets, about 1 inch apart.
5. Bake for 25-30 minutes, until the tops and edges are golden brown. The centers should still be slightly soft — they will firm up as they cool.
6. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Macaroons

• Do not overbake: The line between perfectly golden and dry is thin. Pull them when the edges are golden but the centers still look slightly underdone.
• Pack them tightly: Press the mixture firmly when forming mounds. Loosely packed macaroons will crumble.
• Rest the batter: Letting the mixture sit for 10-15 minutes before scooping allows the coconut to absorb the egg whites, making the macaroons easier to shape.

Variations

Chocolate-Dipped Macaroons

Melt 8 ounces of bittersweet chocolate (use Passover-certified chocolate). Dip the bottom of each cooled macaroon into the chocolate, or drizzle chocolate over the tops. Place on parchment paper until the chocolate sets. This is the most popular variation and transforms a good cookie into an irresistible one.

Chocolate Macaroons

Add 1/3 cup unsweetened cocoa powder to the coconut mixture. Reduce sugar to 1/2 cup. The result is a rich, fudgy chocolate coconut cookie.

Almond Macaroons (The Original)

Replace the coconut with 3 cups of finely ground blanched almonds. Use 1 cup sugar and 3 egg whites. Add 1/2 teaspoon almond extract. These are closer to the original European macaroon and have a more delicate, refined texture.

Matcha Macaroons

Add 2 tablespoons of matcha green tea powder to the coconut mixture. The earthy flavor complements the sweet coconut beautifully, and the green color is striking on a dessert plate.

Lemon-Coconut Macaroons

Add the zest of 2 lemons and 1 tablespoon of lemon juice to the batter. The citrus brightens the flavor and cuts the sweetness.

Storing Macaroons

Coconut macaroons keep well:

• Room temperature: Up to 5 days in an airtight container
• Refrigerated: Up to 2 weeks
• Frozen: Up to 3 months. Freeze on a tray first, then transfer to freezer bags. Thaw at room temperature.

This excellent shelf life is another reason macaroons became a Passover staple — they can be made days before the holiday and remain fresh throughout the week.

Beyond the Can

The canned macaroon has its defenders (nostalgia is a powerful flavor), but homemade macaroons are in a different category entirely. The texture is chewier, the coconut flavor is fresher, and the customization is unlimited. If you have only ever eaten macaroons from a can, making them from scratch will be a revelation.

Many Jewish bakeries now offer artisan macaroons for Passover — flavors like dark chocolate sea salt, espresso, pistachio, and raspberry. These elevated versions reflect a broader trend in Passover baking: the holiday’s dietary restrictions are now seen as a creative challenge rather than a limitation.

Frequently Asked Questions

Are macaroons and French macarons the same thing? No. Coconut (or almond) macaroons are dense, mound-shaped cookies. French macarons are delicate sandwich cookies made from almond flour, egg whites, and sugar, with a smooth top, ruffled “foot,” and cream or ganache filling. They share a common ancestor — the Italian almond cookie — but have diverged significantly. Both are naturally flour-free and can be made kosher for Passover.

Can I make macaroons without eggs? Yes. Aquafaba (the liquid from a can of chickpeas) is an effective egg white substitute. Use 3 tablespoons of aquafaba per egg white. Whip it slightly before mixing with the coconut. The texture is very close to the original. Note: check that the canned chickpeas are Passover-certified if making for Pesach.

Why are my macaroons dry and crumbly? Over-baking is the most common culprit. Macaroons should be removed from the oven when the edges are golden but the centers still look slightly moist. They continue to cook on the hot baking sheet as they cool. Also, ensure you are using enough egg white — the mixture should be thoroughly moistened before shaping.