Coconut Macaroons Recipe (2024)

Why can’t you use vanilla for Passover?

Can you substitute almond flour for coconut flour?

I loved this recipe. I used unsweetened shredded coconut and no sweetened coconut at all. I did not increase the total amount of sugar to compensate for using unsweetened coconut. Even so, I found the macaroons a little sweet for my taste. I used coconut sugar instead of cane sugar. What a surprise to be able to make macaroons as good as the ones I used to buy at the neighborhood kosher bakery.

Yes, that should work fine!

It's difficult to find K for P vanilla extract, and generally it is imitation if you do. If you have your own homemade version with potato-based vodka, that is fine, or even vanilla sugar made with used vanilla pods, but typical extracts are not K for P, I think because of the fermentation or cross contamination with possible chametz.

Hi Ken- You're right! Use all unsweetened, and increase the sugar by 1/4 cup (or don't, for a less-sweet macaroon). That should work fine, for a slightly less-sweet texture.

I made this with an 8 oz (226 g) bag of unsweetened coconut flakes and did not increase the sugar. They were delicious.

For those like myself, K for P means Kosher for Passover.

I like the coconut flour the best

My local health food store sells vanilla powder, just ground beans and dextrose. The latter is problematic for some, but kosher-enough for me. As Ellen said, nearly all liquid vanilla extracts contain alcohol, which nearly always means grain alcohol, i.e. derived from wheat. It's the same reason that white vinegar is out while cider vinegar is okay.

I wonder if your "large" eggs had more white than average? (It'd be ideal if the recipe specified weights for 3 large egg whites, sigh). I actually made the mixture and kept it in a container overnight before scooping & baking the next day - maybe that would give the dry ingredients enough time to absorb the liquid, though it would obviously involve preplanning (even if not overnight, perhaps 30 min to an hour would help?)

Made these twice, once with a mixer, once without. Using the mixer (instead of whisking by hand) results in a lighter, meringue-cookie like product, if that's your thing. Personally, I prefer a chewier macaroon, so I'll stick to hand-whisking going forward. And don't forget the salt!

The better vanilla extract solutions utilize bourbon as the solvent and preservative. Bourbon is, of course, a fermentation product of grain and thus Hametz - forbidden on Passover. As noted below an alcohol made from something other than grain would be allowed.

Made this in advance of Pessah and it tuned out great, with some modifications. Skipped the vanilla, used matzo cake meal, half the oil (olive oil in my case), and just unsweetened shredded coconut. Very moist and quite sweet. I think the sugar can be cut down, maybe to 100g, which I will try next time (later this week). Very grateful for the recipe.

I used 1Tbs potato starch instead of 2Tbs matzo meal and they came out delicious. (I did not change the amount of sugar).

halved the sugar and it was still a bit sweet - i think i could even use a third of the sugar next time! but delicious notwithstanding

The first recipe I’ve seen for macaroons without sweetened condensed milk. They are crisper, less creamy (obviously), more “nest like”. Think about what texture you’re going for. I’m not sure if this is a Passover necessity, but I will probably stick to the older standbys in the future. This made 26 rounded 2T macaroons—perfect size, and nice to get more from a recipe than usual.

I used only non-sweetend coconut, and found that the macaroons are a bit sweeter than I prefer, but otherwise a perfect recipe

Used unsweetened coconut only and no extra sugar, just like others suggested. Delicious and not too sweet. Love these and love that they’re gluten-free!

Here's an easier, just as delicious recipe, using only two ingredients:1. unsweetened coconut-maybe one bag? I don't know. 2. add sweetened condensed milk, and mix with a spatula until you get a pretty stiff paste that holds its shape. 3. form into mounds, any size you like.4. bake at 350 deg F until a little stiff and a slightly golden. Don't let them bake too long because you want a chewy center.Macaroons. Perfectly kosher for Passover, but dairy, if that matters to you.

I doubled the recipe, and was initially horrified to see how runny the batter was. Turns out my eggs were extra large. I added a bit more coconut but then let the batter sit for two days in the fridge, and it firmed right up and they turned out beautifully. Oh, and used 100% unsweetened coconut, no added sugar and they were definitely sweet enough!

First time making macaroons, but not my last!! Like MANY others, I only had unsweetened coconut flakes and AP flour, so that’s what I used. I did NOT increase sugar and they were plenty sweet! I put the melted bittersweet chocolate and coconut oil in a disposable pastry bag to drizzle over the cookies and they are as beautiful as they are delicious — golden mounds of coconut drizzled with bittersweet chocolate and sprinkled with flaked sea salt… a perfect balance!!

If you, as I did the last two times I made these, forget to put in any flour at all, they turn out pretty well. They don't have exactly the round shape, but they hold together perfectly. One has to be somewhat careful getting them off the pan, but otherwise they're lovely. I plan to continue to forget to put flour in them.

Less melted chocolate, unless you want dipped look.

these cookies tase scrumbdidilyuptioushous

Use vanilla powder rather than extract--avoid all the additives. You may only need 3/4ths as much though.

Yielded about 40 macaroons

Pretty close to perfect. My only advice is to be careful not to underbake. I very much liked the contrast between the toasty exterior and the smoother insides. And the chocolate is not optional!

I used the almond flour and safflower oil, 100g shredded coconut, 100g flaked coconut and 54g coconut chips, all unsweetened and added an extra 2T sugar. 300g of 55% and 100g of 90% chocolate for the drizzle. Really delicious according to all!

- Use all unsweetened coconut, and increase the sugar by 1/4 cup (or don't, for a less-sweet macaroon).- coconut flour