Passover Macaroons

Time: 1 1/2 hours

Makes: 36 macaroons/18 servings


  • 2 1/2 cups dried unsweetened shredded coconut
  • 1 1/2 tablespoons matzo meal flour
  • 1/2 cup superfine sugar
  • 1/4  teaspoon salt
  • 4 large egg whites
  • 1 teaspoon vanilla


  1. In a mixing bowl, combine the first 4 ingredients and blend well.
  2. Mix the egg whites and vanilla in a separate bowl until frothy.
  3. Combine the two bowls to make a batter and let it rest for 30 minutes.
  4. Line a baking sheet with parchment paper or silpat and roll into tablespoon sized balls. Place on baking sheet.
  5. Bake for 20 minutes, until the bottoms are golden brown. Let the macaroons cool on the baking sheet before removing them.