Holidays & Occasions Passover Passover Macaroon Sandwich Cookies Recipe Need a quick and easy treat? Check. Prefer sweet over savory? Check. And would love it to be gluten-free? Check that box, as well. These macaroon sandwich cookies check all the boxes when it comes to easy, make-ahead dessert treats. Perfect for a Passover Celebration, these coconut macaroons do not contain any dairy. Before you get started, line two baking sheets with parchment paper. Then whisk together your egg whites, salt, and sugar until frothy and stir in coconut and walnuts. Use a 1-Tablespoon ice cream scoop to drop macaroon mounds on the baking sheets and, with a slightly damp palm, flatten the cookies just a bit, then pop in the oven to bake. Once cookies have cooled, spread your jam on the flat side of one cookie and top with another. You can replace the strawberry jam with another fruit flavor or spread the cookies with melted (kosher-for-Passover) chocolate. Since you can can store these gluten-free coconut macaroons at room temperature for up to 3 days, you can get a jump on your holiday baking. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in over 10 nationally distributed print publications as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida and a degree in culinary arts from the Culinary Institute of America in Hyde Park, NY. She is a member of Les Dames d'Escoffier Birmingham chapter. When not in the kitchen, Anna enjoys hiking with her son, husband, and 2 dogs. She also loves fostering puppies for a local animal rescue group. Southern Living's editorial guidelines Published on March 20, 2020 Print Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall Active Time: 15 mins Total Time: 90 mins Yield: 16 macaroons Ingredients 3 large egg whites 1/3 cup granulated sugar 1/4 teaspoon kosher salt 8 ounces sweetened flaked coconut (about 2 1/2 cups) 1/2 cup finely chopped walnuts (2 1/2 oz.) 1/2 cup kosher-for-Passover strawberry jam Directions Preheat oven to 350°F. Line 2 large baking sheets with parchment paper; set aside. Whisk together egg whites, sugar, and salt in a large bowl until frothy. Stir in coconut and walnuts. Drop coconut mixture in 1-tablespoon mounds 2 inches apart on prepared baking sheets. Flatten each to 1/2-inch thickness. Bake both baking sheets at the same time in preheated oven until golden brown, about 12 minutes, rotating baking sheets (top rack to bottom rack and front to back) halfway through baking. Cool completely on baking sheets, about 45 minutes. Turn half of cookies over (flat side up), and spread each with about 1 teaspoon jam. Top with remaining cookies, flat side down, to form sandwiches. Chill until set, about 15 minutes. Store, covered, at room temperature up to 3 days. Print