Cooking Lesson #1018: Passover Coconut Macaroons

…from the Perspectives’ Kitchen

How you doin’? I love coconut. My two favorite candy bars are Mounds and Almond Joy (basically a Mounds bar with several almonds on top).
 
When I was a kid, I discovered Manischewitz Coconut Macaroons that came sealed in a canister. They could stay fresh forever left in the can. I learned this was a macaroon usually served for Passover every year around March and April because it was baked without leavening in compliance with Jewish dietary laws for the holiday. This year, Passover begins at sundown on April 12th.
 
Coconut macaroons (along with Almond Macaroons) are a quintessential Passover dessert, but they really can be enjoyed by anyone, any time of the year. They also happen to be very, very easy and quick to make on your own. There’s no need for store-bought when it only takes half hour from start to enjoying some freshly baked, homemade macaroons.
 
Not only are Coconut Macaroons easy to make, they’re naturally free of many allergens. Being gluten-free, grain-free, dairy-free and tree nut-free, nearly everyone can enjoy them. Coconut used to be classified as a tree nut prior to 2025, but FDA no longer considers coconut a major food allergen.
 
The ingredient list for macaroons is a short one—you only need sweetened coconut, granulated sugar and egg whites. A pinch of salt and a splash of vanilla will make them even better but aren’t required.
 
It’s also key to wait about 5 minutes to transfer the macaroons to the cooling rack. They’re very delicate when they come out of the oven, but will quickly firm up as they cool.
 
Prep time:  15 minutes
Bake time:  20 to 22 minutes
Yield: 24 coconut macaroons
 
Ingredients 
4 large egg whites
1/2 cup granulated sugar
1-1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 (14-ounce) bag sweetened shredded coconut (which is about 5 1/3 cups)
 
Directions

1. Preheat an oven to 350⁰ F.
2. Line a large baking sheet with parchment paper.
3. In the bowl of a stand mixer beat the egg whites and sugar at medium speed until they are white and glossy, 3 to 5 minutes. It should be the consistency of thick paste.
4. Add the vanilla extract, salt and shredded coconut and stir just until evenly combined.
5. Use a medium (1-1/2 tablespoon) scoop to portion the macaroons onto the lined baking sheet at least 1/2 an inch apart. There’s no need to be delicate with it. The more densely packed your macaroons are, the less likely they are to fall apart when you transfer them off the baking sheet.
6. Bake, rotating the baking sheet halfway through cooking, until light golden brown on top and around the edges, 20 to 22 minutes.
7. Remove the baking sheet from the oven. Let the macaroons cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. It’s also key to wait about 5 minutes to transfer the macaroons to the cooling rack. They’re very delicate when they come out of the oven, but will quickly firm up as they cool.
8. Store the macaroons in a tightly lidded container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to 2 months.

Note:  If refrigerated or frozen, allow the macaroons to come up to room temperature before serving.

ChefSecret:  If you must have chocolate in your desserts (I know many people who fall into this  category, including me), either add 1/4 cup mini chocolate chips or 2 tablespoons cocoa powder to the dough or get fancy with it and dip the bottoms of the macaroons in 10 ounces of melted chocolate chips.

Quip of the Day:  What’s a macaroon’s favorite genre of music? Anything but meringue-ue!
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