Passover Black White Coconut Macaroons
Elevate your Passover dessert spread with these irresistible Black and White Coconut Macaroons—a modern twist on the classic holiday treat! Made with just a handful of pantry-friendly ingredients, these macaroons boast a chewy, golden coconut base paired with a luxurious double-chocolate finish. Delicately dipped in both dark and white chocolate, each bite offers the perfect balance of sweet, rich, and toasty flavors. The key to their light, airy texture lies in the gently folded whipped egg whites, while a glossy coconut oil-infused chocolate drizzle adds a stunning decorative touch. Quick to prepare in just 15 minutes and baked to perfection in under 20, these kosher, flourless gems are ideal for Passover or any occasion where you crave a decadent yet easy-to-make dessert.
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Recipe Information
Ingredients
- 3 cups Unsweetened shredded coconut
- 0.75 cups Sweetened condensed milk
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Kosher salt
- 2 Egg whites
- 1 cup Dark chocolate chips
- 1 cup White chocolate chips
- 2 teaspoons Coconut oil
Instructions
Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Mix well until the ingredients are evenly incorporated.
In a separate bowl, using a hand mixer or stand mixer, beat the egg whites until stiff peaks form. This will help give the macaroons their light texture.
Gently fold the beaten egg whites into the coconut mixture, being careful not to deflate the egg whites.
Using a small cookie scoop or a tablespoon, scoop mounds of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 18-20 minutes, or until the tops of the macaroons are golden brown. Remove from the oven and let them cool completely on wire racks.
While the macaroons are cooling, melt the dark chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each interval, until smooth. Stir in 1 teaspoon of coconut oil for a glossy finish.
Dip the bottoms of half the cooled macaroons into the dark chocolate, letting any excess drip off, and place them back onto the parchment paper to set.
Repeat the melting process with the white chocolate chips and remaining 1 teaspoon of coconut oil. Dip the bottoms of the remaining macaroons into the white chocolate and let them set on the parchment paper.
For extra decoration, drizzle some white chocolate over the dark chocolate macaroons and dark chocolate over the white chocolate macaroons using a fork or piping bag.
Allow the chocolate to fully set at room temperature or in the refrigerator before serving. Store the macaroons in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 10 days.
Nutrition Facts
Calories |
5024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.8 g | 454% | |
| Saturated Fat | 267.8 g | 1339% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 461.4 g | 168% | |
| Dietary Fiber | 61.0 g | 218% | |
| Total Sugars | 367.0 g | ||
| Protein | 75.1 g | 150% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1276 mg | 98% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 4604 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
