Passover Coconut Macaroons

There is something incredibly satisfying about biting into a chewy, decadent coconut macaroon. Maybe it’s the fact that most are dipped in dark chocolate (which naturally makes everything taste better). Coconut macaroons are a well-loved Passover dessert, becoming a traditional Pesach staple in the late-1800s. To mix up your Seder meal this year, try one of our Israeli-inspired macaroon variations.

Limonata Macaroons

Makes 16 cookies

3 c. unsweetened shredded coconut

⅓  c. sugar

4 egg whites

a pinch of salt

zest and juice of 1 lemon

18 drop peppermint essential oil or 1–2 tsp. peppermint extract

1 c. dark chocolate chips, melted

Charoset Macaroons

Makes 12–14 cookies

2 c. unsweetened shredded coconut

¼ c. honey

4 egg whites

a pinch of salt

zest of 1 lemon

½ c. finely chopped dried apple

¼ c. chopped walnuts

1 tsp. cinnamon

1 c. dark chocolate chips, melted

Optional: a splash of sweet red wine, mixed into melted chocolate

Instructions (for both variations):

Combine all ingredients in a bowl.
Scoop batter into 2 tablespoon-sized mounds.
Bake at 120C (250F) on parchment-lined cookie sheet.
Bake 60-75 minutes until lightly browned all over.
Allow cookies to cool completely.
Melt chocolate in the microwave and dip the cooled cookies in the chocolate.
Cool until chocolate has hardened.

*BAKING NOTE: Do not touch the cookies until completely cooled! If touched during the baking or cooling process, they may crumble. The dipped chocolate bottom will also help cookies to stay together.