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Passover Macaroons

User Rating 3 Star Rating (5 Reviews)


Plate of coconut macaroons
Luca Trovato/The Image Bank/Getty Images
Thanks to MaryB55 for posting this recipe.

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes


  • 3 egg whites (1/3 to 1/2 cup)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 cups shredded coconut
  • 2 squares melted chocolate (unsweetened or semi-sweet) - optional


Preheat oven to 325 degrees. Beat egg whites until fluffy. Gradually beat in sugar and vanilla, beating until peaks are very stiff. By hand, blend in the coconut. Drop rounded teaspoonfuls of mixture 2 inches apart onto wax paper-lined baking sheets. Bake approximately 19-20 minutes. Allow to cool completely and then carefully remove from wax paper. Makes about 3 dozen macaroons.

For chocolate macaroons, add 2 squares melted chocolate to the batter before baking. You can also divide the batter in half and add 1 square melted chocolate to one portion.
User Reviews

Reviews for this section have been closed.

 5 out of 5
, Member jboz7

These macaroons were delicious. I used parchment paper and they didn't stick. They had a merangue outside and a chewy inside. And, I put in mini-chocolate chips.

2 out of 2 people found this helpful.

See all 5 reviews

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