A delectable dessert and Passover classic, you'll find yourself making these coconut macaroons more than just one week a year. They have that iconic golden outside and soft and chewy texture inside with a delightfully sweet coconut flavor.
Plus, I'm showing you how to add a chocolate or matcha drizzle to take your macaroons to the next level!
Why this Recipe Works
Whipped egg whites provide the structure and the light, fluffiness of macaroons, and helps them hold their shape in the oven, similar to the way egg whites create a meringue texture. This texture is much more pleasant than the dense, store-bought alternative.
I make my own sweetened condensed coconut milk for these which works wonderfully and is quite easy, but the recipe will also work with store-bought sweetened condensed milk. I prefer to make my own from coconut milk as it's dairy-free, and I can control the sugar content.
These macaroons keep well in the refrigerator in a sealed container for up to one week for easy snacking all week long during Passover.
While plain coconut macaroons are amazing by themselves, I am providing two additions to add a unique matcha-flavored drizzle or a more traditional dark chocolate drizzle. Both pair really well with the light coconut flavor. I think the combo of shredded coconut with chocolate is unbeatable.
Ingredients & Substitutions
Sugar – Regular granulated sugar or cane sugar.
Egg whites – Whipped egg whites help the macaroons hold their shape. You can substitute with aquafaba for a vegan alternative, but not during Passover.
Coconut milk – You will need unsweetened full-fat coconut milk to be able to make your own condensed milk from it. This recipe also works with whole milk and evaporated milk. If it isn't Passover, you can purchase sweetened condensed milk or sweetened condensed coconut milk instead.
Shredded coconut – You can also use desiccated coconut in this recipe. Make sure to get this unsweetened. You may find a bag of this labeled 'coconut flakes' instead.
Coconut oil – Coconut oil adds gloss to your chocolate plus it helps melt the chocolate more evenly.
Note for substitution if it's not Passover – You can substitute the unsweetened shredded coconut, 3 tablespoons of sugar, and 3 tablespoons of hot water with one 14-oz package of sweetened shredded coconut.
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How to Make this Recipe
The first step is to convert your coconut milk and ⅔ cup sugar into sweetened condensed coconut milk. Mix the sugar and the coconut milk together in a saucepan over medium heat until the sugar dissolves. Take care not to heat too quickly.
Cook the mixture over medium-low heat, while stirring frequently. Continue until the mixture has reduced by half which should take about 35-45 minutes.
Note: See this post on how to make homemade sweetened condensed coconut milk for more details.
Preheat your oven to 325F. Next, take the 3 tablespoons of sugar and 3 tablespoons of hot water, and combine them in a bowl until the sugar has mostly dissolved.
Now add in the shredded coconut, 1-⅓ cups of sweetened condensed milk, and vanilla extract. Mix until they are all combined.
Now it's time to whip your eggs with the salt until medium-firm peaks form.
Gently fold the whipped egg whites into the coconut mixture until fully incorporated. Lightly grease your baking sheet or silicone baking mat.
Using a 1-¾" ice cream scoop, scoop 24 lumps of coconut macaroon mixture divided with 12 macaroons on each pan.
Bake them for 25-30 minutes until golden brown. Cool directly on the baking sheets. When cooled and ready, gently remove them with an offset spatula.
Optional Chocolate Drizzle
Matcha drizzle – Melt together the white chocolate chips and coconut oil over a bain-marie or in a microwave 30 seconds at a time, stirring in between. Fold in the matcha powder after you have removed the chocolate chips from the heat. Using a spoon or rubber spatula, drizzle the melted chocolate over the cookies.
Dark chocolate drizzle – Melt together the dark chocolate chips and coconut oil over a bain-marie or in a microwave 30 seconds at a time, stirring in between. You can even add in the matcha powder, but it won't be green. Using a spoon or rubber spatula, drizzle the melted chocolate over the cookies.
Coconut Macaroon FAQs
These will freeze well for up to three months. Thaw in the refrigerator.
Keep them at room temperature in an airtight container or in the refrigerator if you want them to last up to 1 week.
This can happen from time to time when using unsweetened shredded coconut if you use a batch that has dried out or a brand that has less moisture. Unfortunately, you won't know until you bake them, so I recommend experimenting to find a brand you like.
If purchasing store-bought macaroons, be sure to check the packaging to make sure they are kosher for Passover. If making them at home, make sure all the ingredients in your recipe are kosher for Passover as not all are. This recipe is kosher for Passover.
Want to complete your Passover menu? Try making these fun recipes.
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- Ice cream scoop 1-¾"
Sweetened Condensed Coconut Milk
- ⅔ cup sugar
- 2 cups full-fat coconut milk also works with regular milk and evaporated milk
- 3 cups unsweetened shredded coconut
- 3 tablespoon sugar
- 3 tablespoon hot water
- 1 teaspoon vanilla extract
- 2 egg whites room temperature
- ¼ teaspoon salt
- 1 cup chocolate white, dark, or semi-sweet*
- 1 teaspoon coconut oil
- 1 tablespoon culinary grade matcha powder optional
Sweetened Condensed Coconut Milk
- Mix the sugar and coconut milk together in a saucepan over medium heat until the sugar dissolves. Cook over medium-low heat stirring frequently until reduced by half, 35-45 minutes.
- Preheat the oven to 325F.
- Combine the sugar and hot water in a bowl. Mix to dissolve. Add the shredded coconut, 1-⅓ cups of the sweetened condensed milk, and vanilla extract. Mix together.
- Whip the egg whites with the salt to medium firm peaks. Fold into the coconut mixture.
- Lightly grease your baking sheet or silicone baking mat.
- Using a 1-¾" ice cream scoop, scoop 12 cookies per pan, 2 pans.
- Bake them one pan at a time for 25-30 minutes until golden brown.
- Cool directly on the baking sheets. Gently remove them with an ofset spatula.
- Melt together the chocolate chips and coconut oil over a bain marie or in a microwave.
- If using matcha, fold in the matcha after you have removed the chocolate chips from the heat.
- Using a spoon or rubber spatula, drizzle the melted chocolate over the cookies.
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