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Coconut Macaroon Cake

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coconut macaroon cake - giant macaroon

It's like a giant macaroon that you can slice into and serve with fresh fruit or chocolate drizzled over top for a more elegant presentation. 

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  • 8Servings


  • 4 egg whites
  • pinch of salt
  • ½ cup sugar
  • 1 tablespoon vanilla
  • 2 tablespoons orange juice
  • 1½ cups shredded coconut
  • ¼ cup ground almonds
  • 2 Tablespoon superfine matzo meal
  • ½ teaspoon grated orange peel


  1. Preheat oven to 350℉.
  2. Grease a 9" round cake pan with pareve margarine and sprinkle with matzo meal to coat. Set aside.
  3. Beat egg whites and salt in large bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form.
  4. Then beat in vanilla and orange juice. Combine coconut, almonds, matzo meal, and orange peel in a medium bowl and fold into the egg whites.
  5. Spread in prepared pan, and bake at 350℉ about 20 minutes, until the top is lightly browned.
  6. Cool in the pan. Slice to serve, and top with fresh fruit or drizzle with chocolate.