Maple Coconut Macaroons

A tray full of Passover cookies includes from left: lemon-glazed almond cookies, chocolate-pecan tea cookies, maple coconut macaroons and chocolate and almond crisps. Photo: Michael Kahn

By Margi Lenga Kahn, Special to the Jewish Light

While my mother used maple flavored syrup in these macaroons, I would recommend using the real thing.


  • 2 c. tightly packed shredded coconut (unsweetened or sweetened, or a combination)
  • 1 tsp. freshly grated orange zest
  • ¼ c. maple syrup
  • ½ tsp. vanilla extract
  • 3 large egg whites, at cool room temperature
  • A pinch of salt


Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside. 

In a medium bowl, stir together the shredded coconut, orange zest, maple syrup, and vanilla extract; reserve. 

In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Turn the reserved coconut mixture into the egg whites and gently fold them mixture together until evenly combined. 

Cover bowl with plastic wrap and refrigerate for 30 minutes. 

Form heaping teaspoonfuls of batter into mounds, and place them onto the parchment lined baking sheet- do not flatten them. 

Bake macaroons for about 12 minutes, or just until macaroons the edges and tops are beautiful golden brown. Let cookies cool completely on the pan before transferring them to a platter, or to a cookie tin for storage at room temperature. 

Makes about 2 dozen macaroons.