Best Mini Chocolate Macaroons

A Few Words…

Here’s my recipe for Passover Mini Chocolate Macaroons!

Passover desserts usually have sugar, chocolate, margarine/butter, eggs, more chocolate and more sugar. What can be bad? I love Passover desserts! One of the reasons why I bake ‘mini’ items, especially for desserts, is to help keep me in line. These macaroons are the perfect size! Just as a word of caution, they are addictive so if you’re trying to be mindful, 2 cookies is considered a portion 🙂

These little cookies are so light and yummy, my daughter Tamara loves them! They also happen to be naturally gluten free and you can make them year round. It happens to be a great addition for Passover.

Check Out My Other Passover Desserts!
Best Chocolate Chip Meringues
Passover Apple Cake
Passover Cranberry Chocolate Chip Biscotti

What desserts are you making for Passover?
I’d love to hear so please share in the comments below 🙂

Best Mini Chocolate Macaroons

Print This Recipe Print This Recipe
Yields approx. 45-50 small cookies


  • 1 1/2 cups semisweet chocolate chips
  • 3 egg whites
  • 1 pinch salt
  • 3/4 cup white sugar
  • 2 1/4 cups unsweetened shredded coconut
  • 1/2 cup walnuts, then process until fine (optional)
  • 1 tsp. vanilla extract


Place a rack in the middle of the oven and then preheat to 325°F. Line 2 cookie sheets with parchment paper.

Melt chocolate over low heat and let cool. If using the microwave, set the timer for 20 seconds, stir and then repeat. This may take 4 or 5 times, be patient and stir in between so that the chocolate doesn’t burn.

In a large glass or metal bowl, using a hand mixer or a standing mixer, whip egg whites until foamy. Slowly add salt and sugar a little at a time, until the mixture stands in peaks. Blend in vanilla. Use a spatula and fold in melted chocolate, coconut and nuts. Let the mixture stand for 5 minutes to get a little thicker. Do not put in the fridge, or it will harden.

With wet hands, roll and shape the mixture into small balls (the size of golf balls) and place on cookie sheets approximately 2 inches apart.

Bake in the center of the oven for 10 to 12 minutes. Cookies should be soft in the center. Remove from the oven and let cool for at least 10 minutes before removing them from the cookie sheet.

The cookies freeze well in Ziploc baggies!