These macaroons, the quintessential Passover confection, are called “forgotten” because you leave them in the oven overnight. They cook in the retained heat. You can dip them in high-quality melted dark chocolate if you like.
So much better than store-bought and super simple to make, these treats take 15 minutes to prepare. That’s it! You don’t even have to watch them. Initial oven temperature is important, though, so you may want to make a small investment in an oven thermometer to make sure your oven is heating correctly.
“Forgotten” Macaroons
Servings
24 Servings
Ingredients
- 2 egg whites
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 cups coconut flakes
Instructions
- Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets with non-stick baking spray.
- In the bowl of an electric mixer, beat egg whites for approximately 9 minutes or until they stand in stiff peaks, then continue to beat for another 3-4 minutes as you slowly add the sugar. Don’t worry if the sugar doesn’t dissolve completely.
- Beat in salt and vanilla. Stir in the coconut.
- Scoop heaping teaspoons of mixture and drop onto prepared cookie sheets.
- Bake at 350 degrees for 20 minutes and then turn oven off. Leave macaroons in oven overnight or for about 9 hours.In the morning, remove macaroons from cookie sheets.
- Store in sealable plastic bags or in airtight containers until serving.
Tips
- Oven temperature is crucial here; it’s like the 3 little bears and needs to be just right. So you may want to invest in an oven thermometer in order to be precise.
I tried piping them and they won’t come out of the bag. What am I missing? Also I followed the directions and they get too brown. I tried a second time with a lower temperature and less time and the till brown too much and are too crispy.
I’m not really good at following directions as written, but I’ve really been trying to find a great coconut macaroon recipe, so I did my best. Well, they came out more like coconut flavored meringues than like macaroons. I was going for something more like in your photo – but these fell and came out really flat and crunchy. Now, I have to say that they were a HUGE hit with my Seder guests – so much so that I was asked for the recipe, and some were even taken home with one guest.
Why it went wrong, there are only 2 things that I can think of. Firstly, I doubled the recipe. Secondly, I didn’t have an oven thermometer so the oven temp could possibly have been slightly off. Do you think either of those things could have affected it?
This recipe is a bit more meringue like, if you want something even easier that might be more dense try https://jamiegeller.com/recipes/4-ingredient-coconut-macaroons/
Unsweetened coconut. You can leave the vanilla out. Enjoy!
Are the coconut flakes in this recipe sweetened or unsweetened. What happens if you don’t use vanilla for Pesach? Our family customs leave it out as well as chocolate
Hi Rachel! I am so honored thanks for considering and testing my recipe. You can use the spoon/scoop method or a large tip or even a plastic bag with the edge snipped off. Your site looks great by the way (I am also from Pennsylvania — a suburb of Philly!) Wishing you and all your readers a Happy Passover!
So I think I let my egg whites get too thick and I have very crunchy (although light) “macaroons” – getting more coconut to try again!
I have been looking online to find the “perfect” macaroon recipe for my family AND to share with my readers – yours has made the cut for me to test out 🙂
Looking at your photos though, you did not create those with a scoop/spoon – I am assuming you piped them with a large opening frosting tip onto the baking sheet???
hi Lauren – sure you can – I love the idea and think it would work great. Let us know
hi Jamie – do you think I could add chocolate chips to this recipe?