You are here: Home » Recipes » Passover Macaroons Passover Macaroons Recipe by American Profile Yield 6 Eggs and coconut combine to make chewy macaroons. PrintEmail Jewish people are not allowed to use flour or baking powder on Passover, so this is a perfect recipe. I am 96 years old and have used this recipe for years. Ingredients 6 egg whites1 cup sugar2 teaspoons vanilla extract One 14-ounce package sweetened flaked coconut2 cups chopped nuts Instructions Preheat the oven to 350F. Line two large baking sheets with parchment or wax paper. Place the egg whites in a large bowl; beat with a mixer at high speed until peaks begin to form. Gradually add the sugar, 1 tablespoon at a time, beating constantly. Beat in the vanilla. Slowly fold the coconut and nuts into the egg mixture. Drop by slightly rounded tablespoons onto the baking sheets. Bake 18 minutes, or until slightly golden. Cool on the baking sheets on a wire rack. – Ida Tenor, Pittsburgh, Pa.