Coconut Macaroons for Passover is an easy 5-ingredient recipe for a delicious and sweet coconut treat, made without milk or butter. And they’re gluten-free!
Coconut Macaroons for Passover are a delicate, sweet, coconut treat made from shredded coconut or coconut flakes (as shown in the picture). They’re absolutely delicious and make a great addition to any dessert table.
And coconut has nutritional value!
Also, since they contain no matzo meal, they can be eaten on the day of the seder!
Eating on the day of the seder
Jews who keep the laws of Passover do not eat matzo or any foods that contain anything from matzo (such as matzo meal or matzo cake meal) the entire day before the seder, which is in the evening.
Some people even have the custom of not eating such foods for two weeks before, beginning on Rosh Chodesh Nissan or even as far back as Purim, which is a month before.
Food on Passover
Torah-observant Jews do not eat chametz (the fermented products of five grains: wheat, spelt, barley, oats, and rye).
In addition, Torah-observant Ashkenazi Jews do not eat kitniyot (or kitniyos as pronounced in Ashkenazi Hebrew). These include legumes, corn, rice, and similar foods that were deemed forbidden to eat by rabbis in the medieval period and are still not eaten today. Sephardi and Mizrachi Jews do not follow this tradition.
Many observant Ashkenazi Jews will not even eat the derivatives of these kitniyot, while others do (each family holds their own traditions regarding this).
Then, there are Ashkenazim who don’t eat “gebrokts” (or gebrochts).
Gebrokts (gebrochts) means “broken” in Yiddish, and in this case refers to matzo that has absorbed liquid. Not eating gebrokts is observed by many in the Hasidic Jewish community and Ashkenazim who have taken on this tradition, where they basically don’t mix anything wet with matzo.
So, things like matzo sandwiches, fried matzo, and even matzo balls are a no-no for them.
There is a joke that sums it all up:
On Passover, we should remember people who have little to eat on this holiday. They are called Ashkenazim.
Over the years, I have learned to adapt “normal” food for Passover so that my family won’t complain about boring, tasteless, or repetitive meals.
I find that having good food and variety makes the week of Passover a very pleasant experience, and I hope this recipe will help make yours just that!
Baking and dessert necessities for Passover
I like to make sure I can bake anything with very short notice. To that end, I keep a variety of supplies and ingredients in the house that will allow me to do just that.
I can’t tell you how many times I was glad to have whatever I needed within reach for the last-minute visitor or for when one of my kids went to a friend or had a school event without much prior notice.
I have slowly collected things over the years as I needed them (or if I found a good sale) and like to keep more than one of the smaller items in case I don’t want to wash dishes in the middle of baking.
My basic “equipment” includes:
- a hand mixer (you probably don’t need a stand mixer for Passover)
- a small kitchen scale
- baking pans
- mixing bowls (or just large bowls)
- cookie sheets
- dry measuring cups
- liquid measuring cups
- whisks
- rubber spatulas (really good for when you don’t want to leave anything in the bowl)
- baking (or parchment) paper
While you can certainly manage without the above (such as a whisk, where you can use a fork in a pinch), if you tend to do a lot of Passover baking, these are good to have around.
In addition to the equipment, there are several basic baking ingredients that are used regularly if you are going to want to bake and may be helpful to have at the beginning of the holiday.
Just make absolutely certain that they have a Kosher for Passover certification or don’t require one. When in doubt, ask an Orthodox rabbi (there are also some Orthodox organizations that post Passover information online).
Some of the items on this list, however, are not basic but rather are only used for specific recipes. Regarding these, you might not want to invest in them in advance, but only if you need them.
Unless you have been making Passover at home and know which is which, you might want to plan ahead, at least until you get used to what your yearly baking needs are.
- matzo cake meal
- potato starch
- white sugar
- brown sugar
- powdered sugar
- salt
- baking powder (leavens chemically, so it just needs to be certified Kosher for Passover)
- baking soda (leavens chemically, so it just needs to be certified Kosher for Passover)
- cocoa powder
- ground cinnamon
- ground ginger
- ground cloves
- ground nutmeg
- baking chocolate
- chocolate chips
- vanilla/vanilla sugar
- oil
- margarine or butter
- eggs
- extracts (real or imitation)
- whipping cream (get non-dairy for dairy-free desserts)
Having other kosher for Passover spices in your pantry can also be helpful. Just make certain that everything is certified kosher for Passover.
In addition, whipping cream, powdered pudding mix, and powdered sugar can allow you to be able to make a variety of fillings, frostings, and toppings.
Lastly, it’s not a bad idea to have toppings, such as chopped walnuts, raisins, and, if you can find them kosher for Passover, especially if you have kids, the oh-so-important container of sprinkles.
While some of these can easily be found in the average grocery store that carries kosher-for-Passover items for the holiday, stores that carry only kosher foods should have all or most of it.
I always save the leftover closed items for the following years, especially if they are not easy to find, and just pack them away in a suitable place.
Coconut Macaroons For Passover
Delicious, sweet, and simple to make vanilla flavored coconut macaroons without evaporated milk.
Ingredients
- 1 1/2 cups sweetened coconut flakes (or shredded coconut)
- 2/3 cup white granulated sugar
- 2 egg whites
- 1 teaspoon vanilla extract, real or imitation
- 1/4 teaspoon almond extract (optional)
- 1/8 teaspoon salt (a pinch)
Instructions
- Pour the egg whites into a mixing bowl and add the vanilla and salt (and almond extract if you are using).
- Beat until stiff (until peaks can form).
- Slowly beat in the sugar until the mixture is more stiff.
- Gently fold in the coconut flakes until everything is combined well.
- Scoop approximately 1" balls or using a pastry bag drop the same size drops onto a baking sheet that has been greased or lined with baking paper.
- Place the baking sheet into an oven that has been preheated to 325°F and bake for around 20 minutes or until the tops and edges turn a light brown.