Coconut Chocolate Macaroon Muffins by Necessity

To all of you, Beautiful People, who had wished my oven speedy recovery, I hasten to report that it has finally gotten repaired. Meanwhile, right before it went on strike last week, I had been planning to try out a new Pesach (Passover) dessert recipe, while, at the same time, getting rid of sundry leftovers in my refrigerator that cannot be used on Pesach. To clarify, theoretically they can be used, but not when they come from packages open before kitchen is completely switched to Pesach mode, i.e. contains no Chometz (leaven), no utensils that have been used with leaven, and no surfaces that have been touched by leaven during the year.

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We start this insane cleaning process (not only the kitchen, but the entire house should be completely clean of even a tiny cookie crumb your child dropped between cushions on the couch) immediately after Purim, and this is what we usually look like the day before Passover. Then we take a deep breath, go make ourselves pretty, dress in our finest, and fulfill the commandment to rejoice.

How is Passover food different from the food during the year? It contains no leaven and no products that have a potential to get leavened during preparation, such as wheat, spelt, or oat flour.

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And so I happily mixed leftover unsweetened coconut shreds with coconut flour, brown sugar, vanilla extract, and unsweetened dark cocoa powder.

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I tasted it for sweetness and pronounced, “This is good.”

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I whipped two egg whites to stiff peaks (dear vegan and vegetarian friends, we don’t use beans on Passover, so aquafaba is out of question). Time to pre-heat the oven, I thought, and pressed the button.

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It took me a few minutes to marry the dry ingredients with the whipped egg whites and to get the baking sheet misted with oil and ready, when I glanced at the stove controls. It still read “Pre-heat.” How much longer will that heat be “pre,”thought I, and stuck my hand inside the oven. Don’t worry, Beautiful People, nothing happened to my hand because inside the oven the temperature was the same as outside – nice and cool. Thus, I found myself in a quandary: do I throw away a perfectly good beginning of an experimental dessert?

Necessity, as the old cliche goes, is the mother of inventions, and quandary is not a place where I stay long.

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I simply used the batter to bake Coconut Chocolate Macaroon muffins in my little cute Cupcake Bakery. It took about 15 minutes for two batches, which was faster than it would’ve taken in the oven, and they came out moist and delicious. Now that my oven is all fixed and raring to go, I will definitely make them as cookies for Pesach!


  • 11/3 cups unsweetened shredded coconut
  • 2/3 cup brown sugar
  • 2 tablespoons coconut flour
  • 1 tablespoon unsweetened cocoa powder
  • Pinch of salt
  • 2 large egg whites, room temperature
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 325 F. Mist baking sheet with oil.
  • Whip egg whites with salt until peaked.
  • Combine dry ingredients. Add whipped egg whites and vanilla, mix gently, but thoroughly.
  • Drop by rounded teaspoonfuls onto baking sheet. Bake for 18-20 minutes or until golden brown. Cool on wire rack.



29 Comments Add yours

  1. spearfruit says:

    Dolly..These muffins would be a perfect combination with my TV dinners when I get back home. LoL

    Liked by 1 person

    1. Oh Gary, you and your TV dinners cuisine! I am glad you like my recipe – thank you!


  2. Whether as a muffin or cookie, it sounds so good.

    The Maccabeats, how unique both in name and in sound!

    Liked by 1 person

    1. Thank you so much, dear Mimi; I am so glad you like the recipe! Aren’t these guys amazing?


  3. bingingonabudget says:

    This recipe looks amazing! Do you have any other recipes from your blog I should try?

    Liked by 1 person

    1. Thank you so much for your kind comment, darling! I have close to 500 recipes – what kind of foods do you like? You can do a search by ingredients and choose.


  4. Can’t go wrong with coconut and chocolate! Glad you’ve found a way to bake after all. Hope your oven will be fixed soon! 🙂

    Liked by 1 person

    1. Thank you so much, dear Ronit! The oven is fixed; I didn’t want to publish this post until it got fixed.

      Liked by 1 person

  5. lghiggins says:

    Very creative and yummy sounding as always, Dolly!

    Liked by 1 person

    1. Thank you so much, dear LInda!

      Liked by 1 person

    1. I feel the same way, dear Gail! Thank you for stopping by!

      Liked by 1 person

  6. GP Cox says:

    When all else fails, eh? I’m glad the recipe calls for unsweetened coconut, I really don’t like the candied sort.

    Liked by 1 person

    1. Actually, the original recipe had sweetened coconut, but I tweaked it. I tweaked it quite a bit, to tell the truth. I don’t like using sweetened anything, as I prefer to regulate my own sugar content. These coconut shreds came from our friends’ coconut palm, shredded in my food processor.

      Liked by 1 person

      1. GP Cox says:

        That is the very best!

        Liked by 1 person

    1. Thank you so much, darling!


  7. I’m not looking down the sides of our sofas

    Liked by 1 person

    1. Lucky you – you don’t have to!

      Liked by 1 person

  8. purpleslob says:

    You are the ultimate cook, manage under any circumstances, and make it yummy!! Which post is about your nails??
    ❤ Happy Pesach!

    Liked by 1 person

    1. Just sent you a link! Thank you so much, my favorite purple person!

      Liked by 1 person

      1. purpleslob says:

        My pleasure, my favorite feline person!

        Liked by 1 person

  9. kyleoyier says:

    Great post

    Liked by 1 person

  10. Wishing you a Happy Passover, dear Dolly! ❤ ❤ ❤

    Liked by 1 person

    1. Thank you so much for you kind wishes, dear Anna!

      Liked by 1 person

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