Coconut Macaroons

A sweet end to the Passover meal. Recipe courtesy of Temple member Elly Krasow.


  • Two 14 ounce bags of sweetened flacked coconut
  • 14 ounces of sweetened condensed milk
  • 2 T sour cream
  • 1 T heavy cream
  • 1 & 1/2 t best quality, pure vanilla extract
  • 12 ounces bittersweet chocolate chips, melted (optional)


Pre-heat oven to 325 degrees F. Line baking sheets with parchment paper. In a large bowl, mix together the first five ingredients until well combined. Using either a small ice cream scoop or 2 teaspoons release dough onto baking sheet. When working with the batter, make sure to lightly press it together to form rounded macaroon shapes.

Bake for 20-25 minutes, until coconut tops turn brown. Remove and cool on a wire rack for about 30 minutes.

If dipping the cookies in chocolate, melt chocolate chips in the microwave, (gently). Stir the chocolate until smooth. Dip one side of the macaroons in the chocolate. Place on wax paper and let cool until chocolate becomes hardened. After all the macaroons are coated, refrigerate for 20 minutes. Store the macaroons in an airtight container between layers of wax paper.

Note: To freeze macaroons that are already baked, place the completely cooled treats in a single layer on a sheet pan or something else large and flat. Once the individual cookies are completely frozen, you can store them in a flat-bottomed airtight container with the layers separated by parchment paper or waxed paper.