Passover Macaroons


It's Passover, which means different things to many people. One of the foods I associate with Passover are macaroons. But, why are macaroons so prevalent at the grocery store during Passover? Let's go back…

Passover is a Jewish religious festival, beginning on the 15th day of the first month of the Hebrew calendar. The date varies, but it typically falls sometime in March or April. This year it began after sundown on March 25th.

Passover is the time each year, when the Jewish people remember how God passed over their homes on the eve of their exodus from Egypt, sparing their first-born sons from death, while all other first-born in the land died. They were to eat in haste, not waiting for bread to rise, then leave quickly. In remembrance, the Passover tradition involves, among other things, eating only unleavened bread, removing all leavened food and most flour from the home before Passover, then avoiding it for the next 7 days. This makes baking sweets a lot more difficult!

As the saying goes, necessity is the mother of invention, and going for 7 days without treats (especially if you have a birthday during that time) is just no fun! Somewhere along the way, macaroons were recognized as the perfect flour-free, leaven-free dessert for the Passover Seder, and they have been a traditional Seder sweet ever since. 

As a Christian, I don't have the opportunity to participate in a Seder (although I'd love to be invited), but I still enjoy macaroons! And for me, pumpkin is never out of season. I enjoy it year round in my favorite recipes. Pumpkin combines beautifully with coconut in these light and fluffy pumpkin-coconut macaroons. Here's my recipe, but I'm also supplying a link to another website where you can find more ideas for traditional and creative macaroons.

Pumpkin Coconut Macaroons (Gluten-free)


6 egg whites

2 egg yolks (use other 4 in a quiche)

3 tablespoons coconut flour*

1/2 cup pumpkin puree

1/2 cup maple syrup

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

2 cups unsweetened shredded coconut


Preheat oven to 300 degrees.

Mix pumpkin puree, 2 egg yollks, maple syrup, coconut flour*,  and spices together until  well blended. Stir in shredded coconut.

In a separate bowl, beat egg whites until they have stiff peaks. Fold egg white mixture into pumpkin mixture. Be sure not to over mix.

Drop a tablespoon of macaroon mixture onto greased or parchment lined baking sheets.

Bake for 35-40 minutes, depending on how soft you like them.

Serve immediately or store cookies in air-tight container in the refrigerator.


* Found in the gluten-free or baking section of the grocery store.

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© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™