Tested till perfect Coconut Macaroons

Coconut Macaroons

Macaroons — coconut, chocolate or almond — are a Passover tradition and appear at the end of the Seder with coffee and tea. Crunchy on the outside and chewy inside, these easy-to-make macaroons are so tasty, be sure to make a double batch to satisfy all the requests for seconds.

By Daphna Rabinovitch

Recipe5 out of 5 based on 2 ratings.
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  • Portion size 30


  • 2 2egg whiteegg whites
  • 1/2 cup 1/2cupgranulated sugar
  • 1 tbsp 1tbspliquid honey
  • 1-3/4 cups 1-3/4cupsfinely shredded coconutcoconuts
  • 2 tbsp 2tbsppotato starch
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In bowl and using electric mixer, beat egg whites until soft peaks form. Gradually beat in sugar and honey until stiff, shiny peaks form. Gently fold in coconut and potato starch.

Drop by tablespoonfuls (15 mL), or, using a pastry bag, pipe into small mounds, onto well-greased baking sheets that have been dusted with potato starch. Bake in 325°F (160°C) oven for 15 to 18 minutes or until firm and lightly browned. Using spatula, transfer immediately to racks; let cool completely. Store in airtight containers at room temperature.

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