This Flourless Passover Dessert Recipe Is a Literal Chef's Kiss
Coconut macaroons are a familiar dessert on many Passover Seder tables. Unlike French macarons, these cookies rely on shredded coconut for their chewy texture and naturally flourless structure.
A Passover Dessert with Family Roots
For Chef Lorne Feldman, they also carry family memories. Growing up, his grandmother prepared elaborate Seder meals but left the macaroons to the local kosher market.
“I remember opening the classic tin of macaroons every year,” Chef Lorne says. “When I started hosting my own Seder, I wanted to develop a recipe that felt just as nostalgic — but homemade.”
🥠 More Holiday Treats from Chef Lorne: Purim Hamentashen
This version keeps the traditional coconut base while allowing room for creativity. Add dried fruit, nuts or chocolate to customize the flavor. Chef Lorne suggests experimenting with kiwi, macadamia nuts or dried pineapple, then finishing the cookies with a chocolate drizzle or dipped base.
Customize Your Coconut Macaroons
In ICE kitchens, recipes like these help students explore classic techniques while developing their culinary voice. Try the recipe below for a Passover dessert that blends tradition with creativity.
🍰 Master your own signature sweets with Pastry & Baking Arts training.
Chef Lorne's Coconut Macaroons
Ingredients
- 2 egg whites
- ¼ cup + 2 tablespoons sugar
- 1 pinch salt
- ¼ cup almonds, chopped
- ¼ cup ground pistachios
- ¼ cup dried apricots, chopped
- 2 cups sweetened coconut
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
Directions
- Combine egg whites, sugar, and salt; whisk until blended.
- Add remaining ingredients and stir to combine.
- Using a cookie scoop, drop portions onto a lined sheet pan.
- Bake at 350°F for 15 minutes.
- Let rest on the pan for a few minutes before transferring to a cooling rack.
- Store in a covered container at room temperature.
