If the humble coconut macaroon isn’t the most iconic Passover treat, I don’t know what is!

Chabad custom is to buy minimal processed foods for Passover, which means make-it-yourself is the name of the game.

This is a simple homemade version, not quite like the bought ones, but strong in that toasty coconut flavor with an addictive stickiness and a hint of salt.

This is the kind of volume you’re looking for when beating your eggs.


  • 2 eggs
  • 1 cup sugar
  • 4 cups shredded (unsweetened) coconut
  • 2 tsp. fresh lemon juice
  • 1½ tsp. kosher salt


  1. Toss 2 cups shredded coconut with 1 tsp. sugar and ½ tsp. kosher salt. Spread it out on a baking sheet in a thin layer and bake at 350° F until just golden, about 5 minutes. Keep a careful eye on it so it doesn’t burn. Remove from oven and set aside.
  2. Crack the eggs into a medium-sized bowl and beat for several minutes until pale, frothy and significantly increased in volume (see picture above).
  3. Slowly beat in the sugar, lemon juice and salt, and then fold in the raw and toasted coconut.
  4. Place the batter in the freezer for 30 minutes to firm it up so it will hold its shape better when baking.
  5. Use a 1-tablespoon measuring spoon to scoop the batter into evenly sized mounds on a greased baking sheet.
  6. Bake at 350° F for 15–20 minutes.

Yields: 25 macaroons