Passover Macaroons: The Caramelized Version

  • Author: Ruth Kennison


We love the unorthodox method to make these macaroons. They’re started in a skillet and finished for just a few minutes in the oven (a good excuse to sneak in a touch of chocolate on top). You’ll get from measuring to eating in 20 minutes, so start brewing coffee before you get your ingredients out for a nice little reward.



Passover Macaroons: The Caramelized Version

  • 2 (60g) Egg whites
  • 2 Tbsps (42g) Honey
  • 3/4 cup (150g) Sugar
  • 1/4 tsp Kosher salt
  • 11/4 cups (140g) Unsweetened shredded coconut
  • 1/2 tsp Vanilla extract (or 1/4 tsp almond extract)


Passover Macaroons: The Caramelized Version

  1. Preheat the oven to 350F.
  2. Place the egg whites, sugar, honey, salt and coconut in a medium to large skillet. Over medium heat and using a spatula or wooden spoon, stir and flip the mixture continuously until the mixture takes on an all-over golden caramel color.
  3. Remove the pan from the heat and stir in the extract. Mound over parchment-paper cookie sheets. Bake for 3-4 minutes.