Passover 2022 begins the evening of April 15th, but you don’t have to be Jewish to enjoy this coconut and chocolate Passover macaroons recipe.
The gluten-free, dairy-free soft coconut cookies made from shredded coconut bound with an egg can be enjoyed plain, but we prefer them drizzled or dipped in chocolate. Completely scrumptious!
Macaroons are a crowd favorite. In our family, no dessert is better at the end of the meal than a plate of macaroons. They pair perfectly with coffee, tea, or milk.
You can enjoy them at any time of the year.
Simple to make, this recipe adds a fresh kick with lemon zest.
The macaroons take little time to stir together and bake for 10-12 minutes.
A how-to video follows the recipe.
> The difference between coconut macaroons and French macaroons.
Note that 15 of these little cookies will disappear quickly. You may want to make a double batch.
1. PREHEAT the oven to 375°F.
2. WHISK together in a bowl, whisk egg. Add honey, vanilla, lemon zest, and salt; whisk. Stir in coconut until completely coated with egg mixture. Using a 1/2-inch ice cream scoop, make 15 balls, transferring each to a parchment-lined baking sheet, spacing about 2 inches apart.
3. BAKE the macaroons for 10-12 minutes, rotating halfway through, until the coconut starts to brown on the edges. Transfer the sheet to a wire rack and let cool. Before serving…
4. DRIZZLE with melted chocolate or dip the bottom sides of the macaroons in melted chocolate to cover the base. Refrigerate 15 minutes to set.
Watch The Video For A Demonstration Of This Recipe
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