MacAroons/Passover

These coconut macaroons are a Passover tradition for good reason: no flour, no leavening, no dairy. Just shredded coconut, egg whites, sugar, potato starch, salt, and almond extract mixed together and baked until golden. They’re kosher for Pesach and naturally gluten-free year round.

Potato starch replaces flour as the binding agent, which is the Passover-compliant ingredient swap. It creates a slightly different texture than flour-based macaroons: lighter, more delicate, and with a crispier exterior that gives way to a chewy, coconut-dense center.

Almond extract adds a subtle sweetness and nuttiness that amplifies the coconut flavor. Just ½ teaspoon is enough. More would overpower the delicate coconut.

Bake until light gold all over, not just at the edges. The cookie should be evenly colored with slightly deeper gold at the edges. Overbrowning makes them dry and bitter.

Chef Tips

• Remove from the cookie sheet immediately after baking. They cement to the surface as they cool.
• Grease and dust the sheet with potato starch for the easiest release.
• Drop by teaspoonfuls for uniform size and even baking.
• These freeze well. Thaw at room temperature for 15 minutes before serving.

Variations

• Chocolate macaroons: Fold 2 tablespoons cocoa powder into the batter for chocolate coconut macaroons.
• Chocolate dipped: Dip the bottoms of cooled macaroons in melted chocolate and set on parchment to harden.
• Cherry topped: Press a maraschino cherry into the center of each macaroon before baking for a festive touch.