Passover Coconut Macaroon Cupcakes

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Recipe for Passover Coconut Macaroon Cupcakes. This ingenious Passover recipe is from author Joan Kekst's fabulous book Passover Cookery.


  • 4 egg whites, room temperature
  • pinch of salt
  • 1/2 cup sugar
  • 1 1/2 cups shredded sweetened coconut
  • 1/4 cup sugar
  • 1/4 cup ground blanched almonds
  • 2 tablespoons matzo cake meal
  • 1/2 teaspoon grated lemon rind


  1. Preheat oven to 350 ° F. Line a twelve section muffin tin with paper muffin cups.
  2. Beat egg whites with a pinch of salt until they hold soft peaks, gradually beat in 1/2 cup sugar. beat until the meringue holds stiff peaks and is smooth and shiny. In another bowl, combine the shredded coconut, 1/4 cup sugar, the almonds, matzo cake meal and grated lemon rind. Gently fold the mixture into the meringue. Fill prepared muffin cups 3/4 full of batter. Bake 20 to 25 minutes until golden brown and crusty on the surface. Store airtight for several days.