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Easy Passover macaroons recipe

Passover Macaroons Recipe

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dessert
Servings 24 cookies
Calories 134 kcal

what you'll need

let's do it

  • Preheat oven to 325 degrees.
  • Line a baking sheet with parchment paper then spread coconut in a single layer on the baking sheet. Toast in oven 10–12 minutes, stirring frequently for even toasting. Set coconut aside to cool and replace the parchment paper on the baking sheet.
  • Mix milk, vanilla, salt and cooled coconut together until well combined. Whisk the egg white in a separate bowl until the soft peak stage, add it to the coconut mixture and combine.
  • Scoop by heaping tablespoon, dropping 2" apart on the baking sheet. Bake 12–15 minutes, until the bottoms are golden brown.
  • Remove macaroons from the baking sheet and place on a cooling rack until completely cooled. Enjoy!

One Last Thing

Beat the egg white until a smooth, white foam forms then pull the whisk straight up out of the foam. A peak should form but will collapse within a few seconds.


Calories: 134kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 6mgSodium: 81mgPotassium: 122mgFiber: 1gSugar: 15g
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