Passover Macaroons: The Caramelized Version

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.

Print this recipe


Passover Macaroons: The Caramelized Version

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


  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.