Coconut Macaroons Dusted with Gold

Serving Size: 12
Prep Time:
Total Time:

I think it’s about time I share with you one of my most favorite, no fuss-sweet recipes. This recipe is particularly timely for Passover, as there is no flour and the leavening agent is egg whites. If you use an ice cream scooper to create a dome like shape, my macaroons are like mini cakes. For an elegant decadence, dip them in your favorite melted dark chocolate and give them a dusting of edible gold. 

Enjoy them as portable treats. Have them for a snack or they’re ideal when you don’t have much time but you’ve promised to bring over a sweet ending to a meal.

Through the ages we have transformed the macaroon from a delicate almond based biscuit to a moist coconut deliciousness.  I love French macaroons, but the coconut ones should not be overlooked. They possess a satisfying simplicity.


  • 2 cup shredded coconut
  • 0.5 cup maple sugar
  • 2 egg whites
  • 0.5 tsp vanilla extract
  • pinch of salt
  • 2.5 Ounce bittersweet dark chocolate (I like Green and Black’s 70%)


  1. Preheat oven to 350° F
  2. In a medium bowl, add salt to egg whites and beat with an electric mixer until stiff but not dry.
  3. Using a spatula fold in the maple sugar and vanilla. Then stir in the coconut.
  4. Line a baking sheet with parchment paper and scoop out 1 oz cookies. Bake for 15 minutes or until lightly golden.
  5. Allow to cool for 30 minutes.
  6. Over low heat, melt chocolate in a small pan. Tip the pan on it’s side and dip half the macaroon in the chocolate. Allow to set in the refrigerator for 30 minutes on a parchment-lined tray.
  7. Once the chocolate sets, use a small brush to sprinkle edible gold over the chocolate.

Makes 12

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