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).
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
• medium sauce pot
• medium and large heat-proof bowls
• rubber spatula or large mixing spoon
• 2-3 sheet pans lined with parchment paper
• two teaspoons
MIX THE DOUGH
- Pre-heat your oven to 380F.
- Measure out all ingredients and set aside.
For best results, we recommend using a kitchen scale to weigh ingredients instead of measuring with cups & spoons.
- Make a bain-marie by heating a pot with approximately 2 inches of water over medium heat.
- 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.
- Warm the bowl over the bain-marie, whisking gently, until you can no longer feel any sugar crystals.
The mixture should not get too hot to comfortably touch.
- 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.
- Fold the shredded coconut into the jam mixture until evenly coated.
BAKE IT NICE
- On a sheet pan lined with parchment, spoon teaspoon-sized portions onto the trays, leaving at least 1 inch of space in between them.
- Bake at 350 degrees Fahrenheit for 5-6 minutes or until dark golden brown on the edges.
- Let cool slightly before enjoying!
STORING YOUR MACAROONS
Coconut macaroons will hold well for up to a week in an airtight container at room temperature.