Macaroons are essential at Passover.  I have made them many times but have always found the cookies to melt a bit in the oven.  This year I played around with the recipe and these came out perfect. 

½ cup egg whites
1 ¼ cups white sugar
1 T honey ( I used an Italian honey with a very distinct flavor )
1 tsp. vanilla
14 ounces shredded coconut
¾ cup cake flour – sifted
1 lemons grated rind
8 ounces bittersweet chocolate

Whisk together the egg whites, sugar, honey and vanilla.  You can use any kind of honey but remember the honey flavor will come through.

Add in the cake flour, lemon rind and coconut.  Completely incorporate and put in the refrigerator until really cold.

Bake on cookie sheets lined with parchment paper.  I scooped each macaroon with a small ice cream scooper.  About an inch in diameter.  Bake at 350 for about 8-10 minutes or until browned.

Let cool.  Then dip into melted bittersweet chocolate to coat the bottoms, put in the refrigerator to harden the chocolate.


Comments (Archived):

  1. jsepoch

    i wish i had time to make these for tomorrow’s seder.

  2. marshal sandler

    Naomi will use recipe I added my 2 cents want single flower honey…

  3. Patch Canada

    These look amazing. Mine never look these good!

  4. fredwilson

    i reblogged this photo on fredwilson.vci wanted a second one last night!

  5. JApril

    Hi!These look really good. I have three questions:1. For the shredded coconut — do you just buy bags of it in the store (dry)? It’s not fresh, right? Is there a brand you recommend?2. Cake flour — is this matzoh meal flour? or do you use real cake flour?3. Fridge — about how long does the batter take to get really cold in the fridge?Thank you!

    1. Gotham Gal

      You can use potato starch (or matzoh meal flour) instead of cake flourShredded coconut you buy already done in a bagTake about 30 minutes to get cold in the fridge

      1. JApril

        Thanks! Looking forward to testing it out!

  6. brooksjordan

    The Daily Cafe in Portland, OR has a macaroon that is to die for. look comparable. I’ll take a box of six. 🙂

  7. Mo Koyfman

    the flour is key! unfortunately none in my mom’s house 😉 happy passover to you and the fam. save some for me…

  8. judy

    I dont make macaroons cause coconut is high in cholesterol and I do make a really good passover cake – chocolate and also banana with ground very fine matzo. I hear you shouldnt use the vanilla cause of the alcohol something in the alcohol is not right for passover eating. Judy

  9. mikegero

    The web takes us down strange paths sometimes… As a native NY’er and tech startup vet (albeit in MTL the last 20 years) I’ve been reading Fred’s blog for years. I’ve occasionally clicked through and read your blog as well, as I enjoy the opinions and NY perspective.This time, looking for more info on your new puppy (we’re looking into Goldendoodles as well) I came across your macaroon recipe. Coconut macaroons are big childhood fave, so, with a hankering for some Passover sweets, I mentioned it to my wife.Long story short, they came out of the oven this afternoon, and before the chocolate had time to chill, I was enjoying two with my cappuccino.Delish – Thanks

    1. Gotham Gal

      Excellent. The dog is truly another treat.

  10. JenelFarrell

    When you dip then in the chocolate, do you then set them upside down back on the pan?Thanks!

    1. Gotham Gal