Kicked-Up, Kosher-for-Passover Macaroon Recipes

These crisp yet chewy cookies, made from flaked coconut and egg whites, are beloved Passover treats that are worth seeking out all year long. Between chocolate dips and fruity infusions, you’re sure to to find a flavor you crave.

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Coconut-Apricot Macaroons

Chopped apricots, melting deliciously into the toasty golden-brown exterior, add intrigue to an otherwise classic recipe.

3 large egg whites
1/2 cup sugar
3/4 teaspoon pure almond extract (optional)
1/4 teaspoon salt
1 package (14 ounces) sweetened flaked coconut
1/2 cup soft dried apricots, coarsely chopped (3 ounces)

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together egg whites, sugar, almond extract (if using), and salt until frothy. Add coconut and apricots; mix to combine.

3. Using your hands, shape mixture into mounds, each equal to 2 level tablespoons; place 1/2 inch apart on prepared baking sheet (macaroons will not spread).

4. Bake until lightly golden, 35 to 40 minutes, rotating sheet halfway through. Transfer macaroons to a wire rack to cool completely.

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Raspberry Macaroons in Chocolate Shells

Fresh raspberries give these truffle-like treats their punchy hue. Gild the lily by finishing each with a different garnish.

2 cups dried sweetened flaked coconut
3 tablespoons granulated sugar
1 large egg white
Pinch of coarse salt
1/2 cup fresh raspberries
6 ounces semisweet chocolate, chopped
2 teaspoons coconut oil (or corn syrup, if not keeping kosher for Passover)
Edible gold leaf, toasted coconut, and sanding sugar, for garnish

1. Preheat oven to 350 degrees. Combine coconut, granulated sugar, egg white, and salt in a food processor and pulse until combined, scraping down sides of bowl, if necessary. Add raspberries and pulse until just incorporated. (Do not overprocess.)

2. Scoop mounds of coconut mixture 1 inch apart onto a parchment-lined baking sheet, using a 1/2-ounce (1 1/4-inch) ice cream scoop or a tablespoon to form small mounds.

3. Bake until macaroons are lightly golden, 28 to 30 minutes, rotating baking sheet halfway through. Transfer macaroons to a wire rack and let cool.

4. Place chocolate in a bowl set over a saucepan of simmering water and stir until melted. Add coconut oil, stirring until combined, then remove from heat.

5. Dip bottoms of macaroons in chocolate or completely cover with chocolate, transferring as dipped to a wax-paper-lined rimmed baking sheet. Garnish as desired while still warm, then refrigerate until firm, at least 30 minutes and up to 1 day. Serve chilled.

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Coconut Pyramids

With their angular shape and chocolaty peak, these cookies are fancy enough for company — but tasty enough that you might not want to share.

1 3/4 cups sugar
5 1/4 cups unsweetened shredded coconut
7 large egg whites
1 pinch salt
2 tablespoons unsalted butter, melted
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
4 ounces semisweet chocolate
1/2 teaspoon pure vegetable shortening

1. Heat oven to 350 degrees. Line a baking sheet with parchment. In a large bowl, using your hands, mix together sugar, coconut, egg whites, and salt. Add butter and extracts, and combine well. Refrigerate for at least 1 hour.

2. Moisten palms of hands with cold water. Roll 1 tablespoon of the coconut mixture in palms, squeezing tightly together 2 or 3 times to form a compact ball. Place ball on a clean surface, and using a spatula, flatten one side at a time to form a pyramid shape.

3. Place pyramids on the prepared baking sheet about 1 inch apart, and bake until edges are golden brown, about 15 minutes. Leave on baking sheet on a wire rack to cool completely.

4. Place chocolate and shortening in a small heat-proof bowl, and set over a pan of simmering water; stir occasionally until melted. Dip top 1/2 inch of each pyramid in the melted chocolate. Set each dipped macaroon on cooled baking sheet to allow chocolate to harden.

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Chocolate-Coconut Macaroon Cups

Inverting the macaroon’s mounded shape opens up new possibilities. Fill them with almonds or fresh fruit for a sweet yet hearty snack.

Nonstick cooking spray
2 large egg whites
1/4 cup sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
7 ounces (one package) sweetened shredded coconut
1/2 cup sliced almonds

1. Preheat oven to 350 degrees. Coat a standard (12-cup) nonstick muffin tin with cooking spray.

2. In a large bowl, whisk egg whites, sugar, cocoa powder, and salt until combined. Add coconut; mix with a fork until coated. Dividing evenly, spoon mixture into prepared tin, and pat in gently with moistened fingers; sprinkle with almonds, and pat on gently.

3. Bake until almonds are golden, 25 to 30 minutes. Cool 10 minutes in tin. Run a thin metal spatula around macaroons to loosen them from pan; turn out onto rack, and cool completely.

Almond Macaroon Galette with Strawberries

A coconut canvas can make for a stunning statement dessert. Use your favorite seasonal fruit.

3 large egg whites
2 teaspoons finely grated lemon zest, plus 2 teaspoons fresh lemon juice
1 cup confectioners’ sugar
1 1/2 cups sliced blanched almonds, toasted and finely ground in a food processor
Vegetable-oil cooking spray
1 1/2 pints strawberries (about 6 cups), hulls on
1 tablespoon granulated sugar
1 tablespoon kirsch
3 tablespoons strawberry jam

1. Preheat oven to 325. Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Beat in lemon zest. Gradually add confectioners’ sugar, beating until whites are glossy and hold a ribbon on surface, 6 to 7 minutes. Fold in almonds.

2. Coat the inside of an 8 3/4-inch flan ring with cooking spray, and place on a baking sheet lined with parchment paper. Spoon batter into mold, and smooth top. Let stand 10 minutes. Place cake in oven; prop door open about 1/2 inch using a wooden spoon. Bake 10 minutes. Reduce oven to 300, and close door completely. Bake until pale golden and set, about 25 minutes. Unmold, and let cool completely on a wire rack.

3. Halve 8 to 10 strawberries lengthwise; set aside. Hull remaining strawberries, and cut each lengthwise into 4 slices. Toss slices with granulated sugar, kirsch, and lemon juice in a medium bowl; let stand at least 30 minutes (up to 2 hours), stirring occasionally.

4. Heat jam in a small saucepan until thin. Brush over top of galette. Arrange reserved strawberry halves around edge, with hulls facing out. Working inward, arrange sliced strawberries in a circular pattern, with bottoms facing out, reserving smallest slices for center. Drizzle liquid from strawberries over top. Serve immediately, or let stand up to 2 hours to allow juices to soak into cake.

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