Jamie’s Pesach Macaroons

There is nothing like homemade macaroons to finish off a Seder meal. This version has 4-ingredients and takes 15 minutes to prep.   

Jamie's Pesach Macaroons

Jamie's Pesach Macaroons

jamie-geller
prep time
15 min
cooking time
15 min
servings
24 Macaroons
total time
30 min

Equipment

Ingredients

  • 3 cups unsweetened shredded coconut

  • 4 egg whites

  • 1/2 cup sugar

  • 1 vanilla bean, split and essence scraped out

  • Large pinch of kosher or sea salt

  • 3 ounces bittersweet chocolate, melted for dipping

Instructions

1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2
Spread coconut on 1 parchment-lined sheet. Toast coconut until light golden brown.
3
While the coconut is cooling, whisk egg whites, sugar, vanilla and salt, until the mixture is frothy and thick.
4
Gently fold in coconut.
5
With wet hands, form balls about 1 ½ inch in diameter.
6
Place on prepared sheet and bake for 15 minutes until golden brown.
7
If you like your macaroons chewier in texture, allow the macaroons to cool on the baking sheet for 10 minutes. If you like them crispier, transfer the macaroons to a cooling rack.
8

Melted Chocolate for Dipping

Line a baking sheet with parchment.
9
Dip the bottom of each macaroon in the melted chocolate and then place on lined baking sheet. Allow to cool before serving.
Author profile
Jamie Geller

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