Sunday, March 3, 2013

Coconut Macaroons

It's March, so Easter & Passover will be here soon, and, according to Jewish law, no Jews may own, eat or benefit from chametz (also called "chometz") during Passover. So, what IS chametz? Simply put, chametz is forbidden leavening ingredients (wheat/flour, baking soda, baking powder, etc). As a result, during Passover (and year-round in many Seders), macaroons are a common dessert, since they contain no leavening agents whatsoever. 

Macaroons are sometimes confused with the trendy and popular macaron. Macaroons are light little meringue-type cookies, made from egg whites. Macarons are little French meringue sandwich cookies, which melt in the mouth. 

Not only are macaroons great for Passover, but they're also a fantastic option for anyone following a gluten-free or dairy-free diet. Personally, coconut macaroons are my absolute favorite, and I can eat them year-round. Not only are they super delicious, but they're incredibly quick and easy to make as well - you can mix everything together in only one bowl! 

Coconut Macaroons
adapted from Real Simple

3 large egg whites
1/2 cup granulated sugar
1/4 tsp kosher salt
1/2 tsp vanilla extract
1 14oz package sweetened flaked coconut

Whisk the egg whites, sugar, salt and vanilla together in a medium bowl until the mixture is glossy and the sugar has almost dissolved. Fold in the coconut until evenly combined.

Drop the batter in 2 Tbsp mounds, 1" apart, on two baking sheets lined with parchment paper or a Silpat. 

Bake in a 325° oven for 20-25 minutes or until golden brown, rotating the baking sheets halfway through the cooking time. 

Let cool completely, and store in an airtight container at room temperature. 


  1. Oh wow! These look beautiful. And if I make them with Splenda then they would also be low carb. thanks for sharing!