Many of you are familiar with the coconut macaroons available in the Jewish section of the grocery store during Passover. These sweet coconut gobs, housed in a canister and preserved for who knows how long, cannot compare to homemade. A good homemade macaroon is crisp and light on the outside, soft and moist within– a perfect blend of sweet, crunchy, coconutty goodness. Macaroons are actually very easy to make. Once you try them, you’ll never go back to store-bought. Need a good recipe? I’m here to help!
Macaroons originated in Italy in the 1700’s, where they were first made with almond paste. The recipe was adopted by Italian Jews, who appreciated that the chewy cookies contained no grains or leavening, and thus could be enjoyed during Passover. In Mediterranean Sephardic Jewish communities, macaroons are usually made with almonds, like they originally were in Italy. American macaroons are more often made with coconut, like the recipe I am sharing with you today.
To add a bit of decadence to the standard macaroon, I’ve dipped and drizzled them in dark chocolate. The combination of rich dark chocolate and sweet, chewy macaroon is impossible to resist. To make these macaroons pareve (dairy free), make sure you use a dairy free dark chocolate. There are many kosher varieties. Alprose makes a lovely Passover-approved pareve dark chocolate. Or, if you’re not worried about keeping things kosher, use any chocolate you like. Did I mention they’re gluten free?
I promise, once you try these macaroons, you’ll never buy another canister from the market again. Enjoy!
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Dark Chocolate Dipped Macaroons
Ingredients
- 2 1/2 cups dried unsweetened shredded coconut
- 1 1/2 tablespoons potato starch
- 1/2 cup sugar
- 1/4 teaspoon salt
- 4 large egg whites
- 1 teaspoon vanilla
- 13 ounces dark chocolate, divided
NOTES
Instructions
- In a large mixing bowl, use a fork to stir together the shredded coconut, potato starch, sugar and salt till well blended. Break up any chunks of potato starch with the fork.
- In a smaller bowl, whisk together the egg whites and vanilla till frothy.
- Pour the egg white mixture into the dried coconut mixture. Use the fork to stir the batter together, making sure the coconut is fully and evenly moistened by the egg whites. Let the mixture sit for 20-30 minutes while the coconut rehydrates.
- Preheat oven to 325 degrees F. Stir the batter again with a fork. Line a baking sheet with parchment or with a Silpat. Scoop up the batter in tablespoonfuls and drop them onto the baking sheet, evenly spaced. They won’t spread, so you can bake them fairly close together.The batter will be delicate… it won’t “hold” together the way a cookie dough does, but as they bake they’ll stick together and solidify. When you’ve dropped all of the batter onto your baking sheets, use wet fingers to gently shape the macaroons into rough domes or haystacks. Don’t worry, they’re not supposed to be perfect.
- Bake the macaroons for 20-25 minutes till the bottom edges turn golden and the tips of the coconut shreds start to brown. Remove from the oven. Don’t over-bake or they will become dry.
- Let the macaroons cool directly on the baking sheet before moving them. Trying to move them too soon will cause them to crumble.
- When the macaroons have cooled completely, you can dip and decorate them. First, place them on a flat surface lined with parchment paper. Melt 9 oz dark chocolate, either in the microwave or in a double boiler. I melt mine in the microwave at 50% power for 1 minute, stir, then continue to melt in 15 second bursts at 50% power till the chocolate becomes smooth.Grasp each macaroon at the top and dip the wider base into the melted chocolate, twisting it into the chocolate and coating it about 1/4 inch up the sides.
- Pull macaroon up and let excess chocolate drip back into the bowl (you may need to "help" the excess off with your finger), then place the dipped macaroon onto the flat parchment. Repeat for remaining macaroons.
- When all the macaroons have been dipped, melt the remaining 4 oz dark chocolate and scoop it into a sealing bag (reusable or disposable). Gently squeeze all of the chocolate to one lower corner of the bag, then close the top of the bag, leaving a small gap so it's not completely sealed shut and air can escape. In the corner where you've pushed the melted chocolate, use scissors to snip a very small corner off of the bag. You'll be able to squeeze a small, thin stream of chocolate through this whole. Drizzle the tops of the macaroons with the chocolate, making a zig-zag motion to decorate.
- Once the macaroons have been decorated, allow them to dry. Depending on the weather or temperature in your home, this can take several hours up to overnight. To speed the process, decorate macaroons on a parchment-lined tray and place them in the refrigerator; the chocolate will firm up faster that way.
- Once the macaroons are completely dry, store them in a sealed Tupperware container in single layers divided by parchment or wax paper. A sealed container is very important, it will keep the macaroons moist and stop them from drying out. Store at room temperature for up to 4 days, or in the refrigerator for 7 days or longer.
Nutrition
tried this recipe?
Let us know in the comments!
Other Great Recipe Ideas
Tasty Kitchen Blog – Strawberry Coconut Macaroons
Two Peas and Their Pod – Coconut Lime Macaroons with White Chocolate
I made these for my first time hosting the Passover Seder, and they were a huge hit! My local chain grocery store that is pretty large didn’t carry the unsweetened shredded coconut, only the flaked sweetened kind. So I did have to go to a Whole Foods to find that, but no big deal. I followed the recipe to a T. I used a nice round tablespoon measuring spoon to form the macaroons into semi-spheres. After a couple they would start to stick to the spoon, so I just rinsed the spoon in water after each and that helped. They had such a beautiful golden brown rim after baking that I didn’t want to cover that up, so I opted not to dunk them in chocolate but just do the drizzle instead. I wanted the drizzle to be really fine, so I used the smallest caliber piping tip on a bag to do the drizzle. It was my first time using a decorating bag so I made a little bit of a mess, but it was worth it – these came out so beautifully my mother-in-law couldn’t believe they were homemade! I did add a couple teaspoons of vegetable oil to the chocolate as it melted, to give it a sheen as it dried, which worked great. I will absolutely make these again, for Passover or any occasion. Thank you!!
The macaroons came out very tasteful and the recipe is very simple to make. Thank you so much
Love the macaroons! Easy and delicious.
Making some more right now!!
Are you supposed to use unsweetened dark chocolate or a dark chocolate candy bar? That would make a difference is taste. Thank you. Sounds like a wonderful recipe.
Sandra
I typically use 70% sweetened dark chocolate.
So, I used flaked coconut instead of shredded coconut and ended up adding another half cup or so to stiffen the mixture, because there was a decent puddle of egg white on the bottom of the bowl. Next time I’ll try it with actual shredded coconut and see if that makes a difference. Otherwise, yummy! Perfect quarantine snack. Happy Pesach!
Happy Passover! I never leave reviews for recipes I find online, but I have made three of your recipes so far for various occasions (sweet noodle kugel, apricot hamantaschen, and macaroons), and I cannot wait to try making more of your dishes. Everything has turned out PERFECT.
I used corn starch instead of potato starch, took half the mixture and added 1/2 the lemon juice & zest from your other macaroon recipe (the almond/lemon macaroons). I made half chocolate dipped and half lemon, and both types were delicious (I would’ve added the almond extract, but these had to be nut free).
This is such an easy macaroon recipe, I will never use store-bought again. My husband doesn’t even like macaroons and he can’t stop eating them!
Thanks for the recipe and Happy Pesach. This Passover has been a challenging one is so many ways, and many of us can’t do our regular Pesach shopping. When my sister couldn’t find her favorite chocolate chip macaroons via Instacart, I volunteered to make her some. I’m a very experienced baker and followed the recipe precisely, using 4 large egg whites. However the only dried unsweetened coconut available on Instacart was Bob’s Red Mill, which it turns out is wider and more moist than the very fine, dry threads of coconut that I’m used to. After 30 minutes hydrating there was still quite a lot of liquid in the bottom. I went ahead to form and bake the macaroons, which all ended up with a dried sweetish egg “skirt” that I was able to pull off once the macaroons had fully cooled prior to dipping. They don’t look as pretty as yours, but still are delicious without being overly sweet.
For Lisa –
Regarding Liquid Egg Whites, you used the equivalent of four EGGS, not the egg whites as listed in the recipe. The fact you are using “egg whites” does not make the measurement equal. You need to use approximately half the amount you added (ie. use the measurement for 2 “eggs” for four egg whites). I have made this same error and I hope to help you avoid my disasters.
Do you think these macaroons would be good with milk chocolate?
Hi Cynthia, Tori’s assistant Ashley here. It’s really a matter of preference. If you prefer milk chocolate then it would be fine to use here.
I’ve made these several times now and they’re a hit every time! They’re delicious and for those of us who are gluten free they’re a perfect treat.
I could find only sweetened coconut. How can I use it with this recipe?
The measurements of liquid would need to be adjusted, and sugar omitted since sweetened coconut is quite sweet. Unfortunately without testing it I cannot advise on exact amounts.
These were a huge hit at our seder last night! I’ll be adding them to my must make next year too.
I’ve made these several times-they’re great. But I’ve never really had luck with the chocolate drizzle. It always globs up,or crystallizes In the tip. I’ve been using Trader Joe’s dark chocolate blocks. Can you recommend something that works better or suggest an refinement of technique?
Thanks
Hi Parker! I’m not sure. It could be the type of chocolate you are using. Also if there are any drops of water present in the bowl or double boiler that you’re using to melt the chocolate, it can seize and create issues.
Made these twice. First time I used liquid egg whites and used 3/4 c which, according to the carton, was equivalent to 4 large egg whites. Too eggy – like a coconut egg white omelette! Second time separated 4 large eggs. Still too much egg. Should I use fewer egg whites or use medium eggs? Threw away both batches, 🙁
Hi Lisa, I use large egg whites when making this. Are you sure you’re using shredded unsweetened coconut? Nobody has ever remarked on this issue before so I’m curious what is going wrong for you.
Hello, unfortunately I had the same problem as Lisa above. I used four egg whites from 4 large eggs. During baking the egg pooled at the bottom, creating eggy puffy “skirts.” Not very visually appealing. Did you ever figure out what the problem here was? Thanks.
Well, I used coconut sugar, ’cause I didn’t have white sugar. These little gems were not beautifully white like those in the picture, but they are sure tasty. I don’t think I have ever had a fresh-baked macaroon, and I certainly have never made them before. Start to finish took some time, but they aren’t difficult to make. I’m grateful someone in the comments suggested using a melon- baller to scoop the cookies. That worked great. Such a treat. Thanks for posting this recipe!
So happy you liked it Kelly!
What can I use in place of potato starch?.
Please read through the comments, this has been addressed multiple times. 🙂
Hi there, this recipe looks great. My husband wants chocolate macaroons, any suggestions on how much and what kind of chocolate to add to these to make them all chocolate?
Hi Rhianne! I don’t have an exact amount without testing it, but you could try adding a tablespoon of cocoa powder to the coconut batter. That should give it a nice, chocolatey flavor. You might need a bit more or less, I can’t say for certain without testing it. Good luck!
OMG these are the best macaroons ever!! I didn’t have enough coconut so I scaled the entire recipe down & added 1/4c almond flour and used almond extract. My guys who don’t even like coconut LOVED them. Your recipes never disappoint, Tori. Thanks! ❤
Loved this recipe! I tweeted it a bit to do something different, but the recipe worked great. I added about 2 Tbsp of almond paste when I wet the coconut mixture. I really worked it well in to the mix, and increased the coconut by about 1/2C. Instead of chocolate, I made a lemon zest icing with lemon zest , lemon juice and confectioners sugar. And, I’m serving with fresh strawberries.
The macaroons came out delish!
These look amazing! Can I use corn startch instead of potato startch? Thanks!
Hi Julie– yes absolutely. Some Jews avoid corn during Passover because it falls into a class of foods known as kitniyot. However if this is not your tradition, by all means go for it!
Absolutely delicious! The best Passover dessert ever!
Question: I would like to make these this week and put it in the fridge. Will they still be good if left Inn he fridge until April 22? What is the maximum time they can be left in the fridge before eating
Hi Lorraine– that is a very long time to keep them in the refrigerator. If it were me, I wouldn’t refrigerate them longer than a week or so. I would probably freeze them instead to ensure freshness and food safety.