Published March 15, 2013 - Last Updated March 29, 2021
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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Other Great Recipe Ideas
Tasty Kitchen Blog – Strawberry Coconut Macaroons
Two Peas and Their Pod – Coconut Lime Macaroons with White Chocolate
Gluten Free Canteen – Oatmeal Coconut Maple Macaroons, Gluten Free
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...