Coconut Macaroons

I have always been a fan of macaroons; almond, hazelnut, pistachio, and especially coconut.  Through the years, I have made lots of versions of this classic Passover cookie, but none as good as the one’s I found on The Michaels Restaurant Blog.

Last year, I made over 400 macaroons for the Passover Seder at our Temple.  Although I enjoyed making them, I didn’t want to look at another macaroon for some time.  This past week our temple hosted a journey through Egypt, ending with a Seder (for the kids only). Obviously, I was asked to bring the macaroons.

This recipe for macaroons is simply one of the best.  And each and every time I bring these to someones house, I am reminded of how good they are by how well they are received.

Coconut Macaroons


4 1/2 cups (8 1/2 ounces) shredded unsweetened coconut
1 1/2 cups sugar
Pinch of sea salt
1 1/2 tablespoons unsalted butter
2 tablespoons honey
1 1/2 tablespoons apricot jelly or jam (without any fruit pieces)
4 large (1/2 cup) egg whites


• combine the coconut, sugar, and sea salt in a mixing bowl. set aside.
• place the butter in a small saucepan over low heat until just melted. immediately remove from the heat and stir in the honey and jelly(to avoid clumps of fruit, pulse a few times in a mini chopper). let rest for 1 minute.
• mix the egg whites into the coconut mixture.  followed by the butter mixture. stir  until completely blended.
• refridgerate mixture for a least an hour.
• line a cookie sheet with a silicone baking sheet. set aside.
• using a 2 tablespoon ice cream scooper, form mounds on prepared silpat pad.  shape into mountains or cones. fit as many cookies on this sheet as you can.
• place in the freezer for 30 minutes to an hour.
• preheat the oven to 350°F.
• prepare an additional baking sheet with a silicone mat.  place cold(not frozen) shaped macaroons on the 2nd baking sheet, spacing about 2″ apart.
• put baking sheet in preheated oven and bake for 16-18 minutes, rotating half way through, back to front.  they are ready when the cookies start to turn golden brown.
• place cookie sheet on a wire rack to cool completely.  remove from the silpat mat when completely cooled.  store in an airtight container.

* if you are wanting a chocolate version, add some mini chocolate chips to the sugar, coconut mixture.  I have also been known to dip the tips in melted bittersweet chocolate.

The Urban Baker /

More Passover Inspired Desserts:
Chocolate Dipped Toasted Coconut Macaroons – Joy the Baker
Cranberry + Almond Coconut Macaroons – Sophisticated Gourment
Coconut Macaroon Cookies – Bakers Royale
Raw Coconut Macaroons – Veggie Wedgie
Vanilla Panna Cotta with Coconut Macaroons – Fisher Paykel-Our Kitchen

Showing 17 comments
  • Deliciously Organic

    There’s nothing quite like a coconut macaroon. I love the addition of the apricot. Yum!

  • Maria

    Josh just made macaroons! They are his favorite!

  • Lesli

    i can’t wait to try these!! any new cookbook recommendations Suzanne? BTW, Flour is excellent…everything I have tried has been fabulous!

  • Kim

    These macaroons looks perfect, espacially with the chocolate:)

  • linda

    thank you for this lovely recipe…i was waiting to see your passover recipes (as i am in charge of the desserts)…i am def baking these & dipping in chocolate…just great!

  • Allison [Haute Box]

    I love coconut macaroons! I don’t know the story behind Passover and macaroons though. I often see them available at the market in the Kosher isle around this time of year.

  • Nancy@acommunaltable

    These look amazing and I know they are gonna be delicious – I cannot wait to make them!!

  • Reply

    My husband loves macaroons, he’s always asking me to make him some. I have a feeling he’s going to be very happy when I tell him I have a new recipe to try out!

  • Carmen

    by first time I discovered today yuor blog.
    Really fantastic, I love the delicious coconut macarron, I will cook sure in the week end for my family.
    All yours recipes are pretty good!!!!
    From Argentina

    • Susan

      Hi Carmen from Argentina! So nice to meet you. I guarantee that you will love this recipe. It is really chewey and not too sweet! Do you have a blog? Have a great day!

  • megi

    Hi Susan, I am glad to see you are posting Passover recipes, the macaroons look great, I wasn’t planning on making them this year but I’ll probably make a batch of these next week. Thank you for sharing.

  • marla

    Macaroons are such delightful sweet treats! Thanks for such a great holiday recipe 🙂

  • megi

    Hi Susan, I made a batch of your macaroons the other day and they are delicious, I used slightly less sugar and dipped them in dark chocolate. I’ll be making another batch to bring to a friend’s house. Thank you!

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