Before there were macarons, French meringue cookie sandwiches, there were macaroons.

The soft, gluten-free coconut cookies are a delight year-round, but especially appreciated by Passover observers. Made of shredded coconut, sweetened condensed milk and egg whites—without the flour or leavening that are verboten during this holiday—they happily replace other baked sweets.

Dan Cohen of Danny’s Macaroons and author of The Macaroon Bible, is a great macaroon baker. Starting with his grandmother’s plain and chocolate dipped recipes, he’s brought macaroons into the new flavor age. You can order them online at (the cookies are made with kosher ingredients, but are not certified kosher for Passover). We’re big fans.
 
RECIPES IN THE BOOK
Amarena Cherry, topped with an semi-candied cherry
Baileys McRoons Macaroons
Bourbon Macaroons
Black Chocolate Stout Macaroons
Chocolate Almond Macaroons
Chocolate Banana Nut Macaroons
Chocolate Caramel Macaroons
Chocolate Dipped Macaroons
Chocolate Malted Macaroons
Guava Macaroons
Jamstand Surprise Macaroons (with spicy raspberry jalapeño jam)
Maple Pecan Pie Macaroons
Peanut Butter & Jelly Macaroons
Plain Coconut Macaroons
Red Velvet Macaroons
Rice Pudding Macaroons
Spiced Pumpkin Macaroons
Stoopid Macaroons (coconut macaroons filled with potato chips, pretzels and Butterfinger, then drizzled with dark chocolate)