Passover Macaroon Sandwich Cookies Recipe

Name: Passover Macaroon Sandwich Cookies Recipe
Total time: 90 min
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

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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

Published on March 20, 2020

Passover Macaroon Sandwich Cookies — Photo: Antonis Achilleos; Prop Styling: Audrey Davis; Food Styling: Emily Nabors Hall

Active Time:

15 mins

Total Time:

1 hrs 30 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.