Add an O for this recipe

MacarOOn. Not Macaron.

Macarons are the crazy little pastel French cookie things that are all the rage at the moment. Pronounced “ma-ca-RON”.

Macaroons are the big, lumpy, coconut cluster things that have been all the rage for Passovers since the dawn of time. They look like Monet haystacks in dessert form. Perfectly moist, perfectly easy to make and perfectly delicious. I’m going to give you the Passover-Friendly recipe (no flour!) and the regular one.

And where did I acquire this classic and best-ever recipe? On a bag. Yup, as a coconutty lover, I’ve tried quite a few macaroon recipes…Martha, food magazines…all sorts. And the best yet is the one on the back of the stinkin’ shredded coconut bag. It was staring me in the face the entire time I explored other recipes. It mocked me until I finally took notice and gave it it’s due. Makes sense, too…why would they put a bad recipe on a product they are trying to sell?

So, here you have it. The Shredded Coconut (Bag) Macaroon Recipe-and variations…This first is for Non-Passover time, as there is flour in it.

1 (14 oz) bag of shredded coconut (*Note: if you are using sweetened coconut, go lighter on the sugar)
6 Tb. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract (optional)
2/3 cups sugar

Mix coconut, sugar, flour, and salt in large bowl. Stir in egg whites and almond extract (if using) until well blended. Drop by large tablespoonfuls onto parchment covered cookie sheets. Or if you want to get all fancy-schmancy, you can hand-form them into cute little pyramids (dip the tops in melted chocolate?) or more ball-ish forms. Your choice.

Bake at 325 for 20 minutes or until edges of cookies are golden brown. Remove from sheets immediately and cool on wire racks.


Passover-Friendly Recipe (NO FLOUR)
3/4 cup sugar
2.5 cups unsweetened shredded coconut
2 large egg whites
1 tsp. vanilla extract
pinch of salt 

Prepare as recipe above. Can easily be doubled. 

For chocolate chunk macaroons: Add 1 cup (or however much looks good to you) coarsely chopped semisweet or dark chocolate chunks to recipe

For chocolate macaroons: Melt 8 oz. of semisweet chocolate (in microwave or double boiler). After cooling, add to recipe WITH 1/4 cup unsweetened cocoa powder Omit almond extract and substitute vanilla extract.

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