Monday Morning Cooking Club’s Coconut Macaroons

An essential passover sweet treat: coconut macaroon

The Essential Pesach Bickie

We all think of macaroons when we think of Pesach (Passover) food and everyone has their own favourite. This is ours. It has only three ingredients and takes minutes to mix, roll and put in the oven. Add a little lemon or orange zest for an extra zing. Delicious!



This recipe comes to us from MMCC Jacqui’s Nana Rene. The recipes has been passed down through four generations and Jacqui’s daughter Lexi is now the macaroon baker in the family.

Monday Morning Cooking Club's Coconut Macaroons
Votes: 3
Rating: 4
Rate this recipe!
Print Recipe
30 macaroons
30 macaroons
Monday Morning Cooking Club's Coconut Macaroons
Votes: 3
Rating: 4
Rate this recipe!
Print Recipe
30 macaroons
30 macaroons
Servings: macaroons
  1. Preheat the oven to 180C/350F. Line a large baking tray.
  2. Prepare a bowl of cold water for wetting hands.
  3. Mix the ingredients thoroughly until the mixture holds together. With wet hands, press lightly and shape into walnut-sized balls or small pryamid shapes. Place on the prepared tray and bake fore 25 minutes or until brown on the outside edges.
  4. Store in an airtight container for up to 2 weeks

And check out all the other amazing recipes we have for Pesach, Part 1, Part 2 and Part 3. Plus our indispensable Ultimate Pesach Guide 2018.


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Now for Something Sweet

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This is a wonderful and easy-to-bake and even easier-to-eat Romanian cheesecake loaf made with white cheese (farm or ricotta) and golden polenta. You just have to try it straight out of the oven with a dollop of sour cream - beyond delicious! Find the full recipe for our Romanian Malai from the kitchen of Debbie @delen_catering (which also appears in Now for Something Sweet) below.

3 eggs
230 g (1 cup) caster (superfine) sugar
60 ml (1/4 cup) oil, plus extra for greasing
500 g (1 lb 2 oz) farm (or dry cottage) cheese, chopped
125 g (scant 3/4 cup) polenta
finely grated zest of 1/2 an orange or lemon
1/4 teaspoon salt
sour cream, to serve

Preheat the oven to 180C. Grease a loaf tin generously.

Using an electric mixer, beat the eggs with the sugar until pale and creamy.

With the mixer on low, pour in the oil and beat until combined. Add the cheese and beat well then add the polenta, lemon zest and salt.

Continue to beat until well combined. Don’t be concerned if you can still see lumps of cheese.

Pour into the prepared tin and bake for 45 minutes .

Serve warm or at room temperature with a dollop of sour cream.

Makes 1 loaf.

Store leftovers in an airtight container in the fridge..
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