pistachio and apricot macaroons
Prep Yield
5 minutes 1 dozen cookies

Pistachio and Apricot Macaroons

I am not particularly a traditionalist where Passover food is concerned and yet there is something about coconut macaroons for me. I absolutely must make macaroons when Passover arrives.

I usually make them pretty simply: plain old macaroons drizzled in some chocolate. And if I want to get really crazy, perhaps some additional salted caramel on top. Just look at those beauties.


But this year a dear friend and fellow cook suggested I try pistachio and apricot as a macaroon flavor. Well, as usual she was right, and they were divine. They are also beautiful – the specks of green and orange from the pistachio and apricot are such a welcome sight as spring nears. These light and sweet cookies will be so pretty as part of any Passover dessert spread. Or for breakfast with coffee, which is how I prefer to enjoy them. And they are ridiculously easy to make.

A few notes: this recipe makes exactly 12 macaroons if you use a standard cookie scoop to make them (which I suggest doing), so if you are making them for a crowd, just double the recipe. To make the ground pistachios, just put whole, unsalted pistachios into a food processor fitted with a blade attachment and pulse for 30 seconds. Do not over-pulse – you don’t want to make pistachio butter.

Love Jewish food? Sign up for our weekly Nosher recipe newsletter!


  • 2 large egg whites
  • 1/4 cup plus 2 Tbsp sugar
  • 1/4 cup whole almonds, chopped
  • 1/4 cup chopped apricots
  • 1/4 cup ground pistachios plus extra for garnish
  • 2 cups sweetened shredded coconut
  • 1 tsp vanilla
  • 1/2 tsp lemon zest
  • pinch of salt
  • 1/2 cup white chocolate chips + 1 tsp vegetable oil (optional)


  1. Preheat oven to 350 degrees.
  2. Whisk together the egg whites and sugar. Add remaining ingredients and combine.
  3. Using a cooking scoop or your hands, create even mounds of macaroons and place onto a parchment lined baking sheet around 2 inches apart.
  4. Bake for 14-15 minutes. Allow to cool for a few minutes on the baking sheet and then transfer to a cooling rack.
  5. If you want to drizzle them in white chocolate, heat the white chocolate chips and vegetable oil in a glass bowl in the microwave at 25 second intervals until melted. Using a fork drizzle the melted chocolate on top. Allow to dry completely before storing.

Keep on Noshing

Sweet Potato Pie with Macaroon Crust

Like the crazy Jewish woman I am, I start researching Passover recipes…well, you might say I research Passover recipes all ...

Rosewater and Pistachio Hamantaschen

The Persian-inspired flavors of these hamantaschen have a rich yet subtle, fragrant flavor.

Last-Minute Recipes for Your Passover Seder

All the delicious dishes you need now!