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“Forgotten” Macaroons


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"Forgotten" Macaroons


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“Forgotten” Macaroons

These macaroons, the quintessential Passover confection, are called "forgotten" because you leave them in the oven overnight. They cook in the retained heat. You can dip them in high-quality melted dark chocolate if you like.


  • Prep Time : 15 min
  • Ready Time : 15 min


24 macaroons


  • 2 egg whites
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 2 cups coconut flakes


  1. Preheat oven to 350 degrees F. Lightly grease 2 cookie sheets with non-stick baking spray.
  2. In the bowl of an electric mixer, beat egg whites for approximately 9 minutes or until they stand in stiff peaks, then continue to beat for another 3 to 4 minutes as you slowly add the sugar. Don’t worry if the sugar doesn’t dissolve completely.
  3. Beat in salt and vanilla. Stir in the coconut.
  4. Scoop heaping teaspoons of mixture and drop onto prepared cookie sheets.
  5. Bake at 350 degrees for 20 minutes and then turn oven off. Leave macaroons in oven overnight or for about 9 hours.
  6. In the morning, remove macaroons from cookie sheets. Store in sealable plastic bags or in airtight containers until serving.


Oven temperature is crucial here; it’s like the 3 little bears and needs to be just right. So you may want to invest in an oven thermometer in order to be precise.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




5 Responses to “Forgotten” Macaroons

  1. hi Jamie – do you think I could add chocolate chips to this recipe?

    • hi Lauren – sure you can – I love the idea and think it would work great. Let us know

  2. I have been looking online to find the “perfect” macaroon recipe for my family AND to share with my readers – yours has made the cut for me to test out :-)

    Looking at your photos though, you did not create those with a scoop/spoon – I am assuming you piped them with a large opening frosting tip onto the baking sheet???

    • Hi Rachel! I am so honored thanks for considering and testing my recipe. You can use the spoon/scoop method or a large tip or even a plastic bag with the edge snipped off. Your site looks great by the way (I am also from Pennsylvania — a suburb of Philly!) Wishing you and all your readers a Happy Passover!

      • So I think I let my egg whites get too thick and I have very crunchy (although light) “macaroons” – getting more coconut to try again!

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