Passover Coconut Macaroons

Shalom Y’all,

I made these tonight for Passover. AMAZING! Very light and fluffy, not heavy or dense.

Passover macaroons

My family went ga-ga over these and they are perfect for Passover!

Adapted from this version, a video of Lillian making the recipe!

Passover Coconut Macaroons

Makes about 20 cookies


  • 1/2 cup organic virgin coconut oil
  • 1/2 – 3/4 cup healthy sweetener of choice
  • 4 large pastured eggs
  • 1/2 teaspoon pure vanilla extract
  • dash of salt
  • 1/2 cup organic coconut flour
  • 2 cups unsweetened, organic grated coconut

Preheat the oven to 375 degrees F.

In a large metal mixing bowl, stir and heat the coconut oil and eggs lightly over low heat until just softened, not hot! or the eggs will scramble.  Remove from heat, add in sweetener, vanilla extract and beat until completely smooth. Stir in coconut flour and grated coconut and mix well. The mixture will be very thick and if using pastured eggs, the batter will be bright yellow.

Drop by rounded teaspoons onto a lightly oiled baking sheet.

Bake for 16 to 18 minutes, rotating the baking sheets halfway through baking.  They should be golden brown on top, firm but not crispy.  Let cool completely before serving, where they will soften up.

About Vickilynn Parnes

A student of health and nutrition for 40+ years, Vickilynn Parnes has over 30 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and radio talk show host, as well as being full-time mom to 5 children.