About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Sandra says

    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.

  2. Rachel says

    4 stars
    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!

  3. Heather says

    5 stars
    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!

  4. Valerie says

    4 stars
    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.

  5. Anonymous says

    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.

    • Ashley at ToriAvey.com says

      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.

  6. Sylvia says

    5 stars
    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.

    • Tori Avey says

      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.

  7. Rebecca says

    5 stars
    These were a huge hit at our seder last night! I’ll be adding them to my must make next year too.

  8. Parker Lindner says

    5 stars
    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?

    • Tori Avey says

      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.

  9. Lisa says

    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, 🙁

    • Tori Avey says

      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.

    • Peg says

      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.

  10. Kelly says

    5 stars
    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!

  11. rhianne says

    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?

    • Tori Avey says

      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!

  12. Elyse says

    5 stars
    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! ❤

  13. Debbie G says

    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!

    • Tori Avey says

      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!

  14. Lorraine feber says

    5 stars
    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

    • Tori Avey says

      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.

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