Coconut macaroons are the first dessert that come to mind when I think of Passover. It is probably most peoples first thought as well. I happen to love coconut macaroons, so I look forward to having this treat on Passover. But most of my family members are so totally over macaroons. If I’m going to eat a coconut macaroon, you can bet it will be homemade. So I thought I would bring some fun back to this traditional dessert. I added rainbow sprinkles and shaped them into little hearts! These cookies are sweet, soft in the center, but crispy at the edges. They are dairy-free, kosher for Passover, and really easy to bake-no mixer required! Here’s my printable recipe.
- 1½ cups coconut (sweetened or unsweetened)
- ⅓ cups sugar
- 2 egg whites
- ¼-1/2 cup rainbow sprinkles
- ½ cup chocolate chips + 1-2 tsp. vegetable oil (optional)
- Preheat the oven to 300 degrees F.
- In a medium sized bowl, stir the coconut flakes, sugar, and egg whites until combined and very wet. Fold in the sprinkles.
- On a parchment lined baking sheet place a small cookie cutter down. Fill with 1-2 tsp. coconut mixture. With a finger, press down until fully packed down and even. Carefully lift the cookie cutter to reveal the shape.
- Continue until all the coconut is finished. The macaroons can be positioned close together since they do not spread.
- Bake for 20-30 minutes until the edges are slightly browned and toasted. Allow to cool on cookie sheet.
- (Optional) In a heatproof bowl, melt the chocolate chips with the oil in the microwave. Microwave for 10 seconds and stir. Keep microwaving for 10 seconds at a time and stirring in between to be sure the chocolate doesn't burn.
- Once the chocolate is smooth, dip the macaroons in the chocolate and place on a clean piece of parchment paper to firm up.
Recipe notes:
These cookies can be made with sweetened coconut or unsweetened. The coconut batter can be made in advance and stored covered in the fridge for a few days before baking. I would just leave out the sprinkled until ready to bake. These cookies freeze well.
