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.



Ingredients
- 2 eggs
- 1 cup sugar
- 4 cups shredded (unsweetened) coconut
- 2 tsp. fresh lemon juice
- 1½ tsp. kosher salt
Directions
- 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.
- Crack the eggs into a medium-sized bowl and beat for several minutes until pale, frothy and significantly increased in volume (see picture above).
- Slowly beat in the sugar, lemon juice and salt, and then fold in the raw and toasted coconut.
- Place the batter in the freezer for 30 minutes to firm it up so it will hold its shape better when baking.
- Use a 1-tablespoon measuring spoon to scoop the batter into evenly sized mounds on a greased baking sheet.
- Bake at 350° F for 15–20 minutes.
Yields: 25 macaroons

Join the Discussion