These sweet coconut macaroons are the perfect addition to any Passover holiday. They are kosher and the best sweet treat to have with your morning coffee (or matcha) and then again for an after dinner dessert. These coconut macaroons are dairy-free, gluten-free and absolutely delicious! Passover sweet treat to have with your morning coffee (or matcha) or for an after dinner dessert. These coconut macaroons are dairy-free, gluten-free and absolutely delicious!

If you are looking for an easy recipe to make this Passover or Easter holiday these are great! Get your kids involved, they can probably make them all by themselves. Don’t forget to use parchment paper or a reusable silat, the macaroons will stick to foil. A cookie scooper works great to get even-sized macaroons! They stay fresh for about 3-5 days! You can also freeze them and defrost on the counter before enjoying at a later date.

I N G R E D I E N T S (makes 12 macaroons)

• 2 cups unsweetened coconut shreds

• 1 7-oz can coconut sweetened condensed milk

• 1 cup mini chocolate chips, such as @enjoylifefoods

• 2 egg whites, whipped to stiff peaks

• Parchment paper

• Ice cream scooper

I N S T R U C T I O N S

1. Preheat oven to 325°

2. Combine coconut, condensed milk & chocolate chips in a bowl.

3. In a separate bowl use a hand mixer to whip 2 egg whites, until stiff peaks form

4. Fold egg whites into the bowl with coconut and mix to combine

5. Using an ice cream scooper create 12 mounds on a parchment-lined sheet pan

6. Bake for 30 minutes at 325° rotating pan halfway through cooking time.

7. Let macaroons cool completely then store in an airtight container with parchment in between layers.

8. ENJOY! 🤤

If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!