Macaroons are one of the best parts of Passover, but they’re typically packed with refined sugar and overly sweetened condensed milk. This version with only six (6) simple ingredients is refined sugar free and dairy free! If you want to make them extra special, then dip them in some chocolate and drizzle it over the top too. These cookies are ready in 30 minutes and are crispy on the outside and soft and gooey on the inside.
For this recipe, you will need:
Egg Whites: I like to use pasture raised eggs because they pack in the most amount of nutrients
Vanilla Extract
Shredded Coconut: I use unsweetened coconut that does not have extra unnecessary sugar added
Honey: Local or raw honey are my first choices and you can usually find that at your farmer’s markets or at the grocery store
Salt
Chocolate Chips
Tips:
Loosen the cookies with a spatula before dipping or risk having them fall apart
Hold the cookies with two fingers and dip them straight down into the chocolate so they do not fall apart
You can use a spoon to drizzle the chocolate over the top of the cookies.
How to Store:
Store in the refrigerator in a sealed airtight container for up to 5 days!
Other dessert cookie recipes to try:
Chocolate Shortbread Heart Cookies
Chocolate Coconut Macaroons
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 2 egg whites
- 1/2 tsp vanilla extract
- 3 cups shredded unsweetened coconut
- 1/4 cup honey
- 1/4 tsp salt (optional)
- 1/2 cup chocolate chips, melted (optional)
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, whip the egg whites, vanilla and honey until it froths or peaks with an electric hand mixer (about 3-5 minutes). Add in the coconut and mix together well with a spatula or spoon.
- Scoop out 3 tbsp balls of the mixture and place on the parchment paper and then cook for 15 minutes or until browned.
- Remove the cookies from the oven and let them cool. Heat up chocolate in the microwave in 30 second intervals mixing in between. Then dip the cookies in the melted chocolate and place back on the parchment paper. Drizzle any leftover chocolate over the top of the cookies. ENJOY and store in the fridge!
