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Coconut Macaroons

Fluffy mounds of sweetened coconut float like clouds across the baking sheet. Super simple to prepare and reliably delicious, these flourless coconut macaroons are a go-to treat not just for Passover, but year-round. Mix it up by experimenting with different flavorings (chopped chocolate and almonds are always a hit).

a close up of food


Makes about 40 bite-sized macaroons

For the Dough

3 egg whites
230 grams (1 cup + 2 tbsp) sugar
250 grams (2 1/2 cups) unsweetened shredded coconut
35 grams (about 2 tbsp) apricot jam

Suggested Equipment
   • medium sauce pot
   • medium and large heat-proof bowls
   • whisk
   • rubber spatula or large mixing spoon
   • 2-3 sheet pans lined with parchment paper
   • two teaspoons



  1. Pre-heat your oven to 380F.                
  2. Measure out all ingredients and set aside.

    background pattern For best results, we recommend using kitchen scale to weigh ingredients instead of measuring with cups & spoons.

  3. Make a bain-marie by heating a pot with approximately 2 inches of water over medium heat.
  4. Whisk the egg whites and sugar in a medium heat-proof bowl until combined. The bowl should be large enough to sit on top of the pot without touching the water.
  5. Warm the bowl over the bain-marie, whisking gently, until you can no longer feel any sugar crystals.

    background pattern The mixture should not get too hot to comfortably touch.

  6. Measure the apricot jam in a separate large bowl. Temper the jam by slowly pouring about 1⁄2 cup of the warmed egg white mixture to the jam and mixing together until smooth. Slowly add the rest of the egg mixture and continue stirring until combined.
  7. Fold the shredded coconut into the jam mixture until evenly coated.


  1. On a sheet pan lined with parchment, spoon teaspoon-sized portions onto the trays, leaving at least 1 inch of space in between them.
  2. Bake at 350 degrees Fahrenheit for 5-6 minutes or until dark golden brown on the edges.
  3. Let cool slightly before enjoying!


Coconut macaroons will hold well for up to a week in an airtight container at room temperature.

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