Passover Black & White Coconut Macaroons

READY IN: 50mins
Recipe by Susiecat too

Better than the kind in the tin, homemade soft and delicious coconut macaroons, dipped in chocolate. YUM! (These will be gobbled up before the second seder, so make sure you get one at the first seder while you have a chance!) From Joan Nathan. Note: Zaar won't let me specify matzah cake meal, it only recognizes matzo meal. Be sure to use the cake meal variety.

Top Review by lady_mishegas

This macaroon recipe is easy and delicious. I must admit the chocolate dip recipe scared me a bit, since I've always thought that chocolate and water are enemies? I just melted some chocolate chips in a double boiler instead and dipped the macaroons in that. (Maybe I misunderstood the recipe? At any rate, they are delicious dipped in chocolate!) I could not find unsweetened coconut so I used sweetened and cut the sugar back to 1/2 a cup. That was just the right amount of sweetness for me. It is UNREAL how delicious they are and how easy to make. My husband was sad that I'll be serving them at our seder tonight so I promised to make a special batch just for him. No more nasty canned macaroons for us!

Ingredients Nutrition


  1. Preheat oven to 325°F Cover 2 baking sheets with parchment paper.
  2. Mix the coconut, matzoh cake meal, and 1 cup of the sugar together in a bowl.
  3. Add the eggs and egg white and mix with your fingers until well blended.
  4. Gently shape about two tablespoons of the dough into a pyramid and set on the baking sheet. Repeat with the remaining dough, leaving about 2 inches between each cookie.
  5. Bake 25 minutes, cool.
  6. In a saucepan melt the chocolate with the water and remaining 1/4 cup sugar. Bring to a boil then simmer slowly for a few minutes until the mixture starts to thicken.
  7. Let the chocolate cool slightly. Holding a macaroon with 2 fingers, dip half the cookie in chocolate so that it is half-black and half-white.
  8. Dry for a few minutes, tilted over a dish and place on wax paper. Repeat.

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