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Nut-free Passover macaroons

Nut-Free Passover Macaroons

Shaped like small pyramids, these macaroons have a Middle Eastern aroma and a slight crunch that makes them perfect with coffee, tea, or other beverage. 

Course Dessert
Cuisine Middle Eastern
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 28 macaroons
Author Laura


  • 2 cups (heaping) corn flakes (about 2 1/4- 2 1/2 ounces)
  • 1 1/2 sheets matzo (about 2 3/4 ounces)
  • 1 cup sweetened, flaked coconut
  • 1/3 cup dark brown sugar, firmly packed
  • 3 large eggs
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom, ground
  • 1/4 teaspoon nutmeg, ground
  • 1/8 teaspoon cloves, ground
  • 2 teaspoons finely grated lemon rind
  • 2 teaspoons finely grated orange rind


  1. Crush the corn flakes into small, pebbly pieces. The easiest way is to put the cornflakes in a plastic bag and use a rolling pin or bottle to crush them. The result should be about 1 cup of crushed pieces. 

    Crushing cornflakes for nut-free Passover macaroons.
  2. Crush the matzo in the same way. Again, the result should be about 1 cup of crushed pieces. 

  3. Combine the corn flake and matzo pieces, the coconut and the dark brown sugar. Mix them together well. I like to do it with my hands, but a fork works too. 

  4. Mix the eggs, spices, and orange and lemon rind. Then add them to the dry ingredients, using a spatula to turn them over until thoroughly combined. Refrigerate the mixture until well chilled - at least 1 hour. About 20 minutes before taking the mixture out of the refrigerator, preheat the oven to 325 degrees F. 

    Nut-free Passover macaroon mixture, ready to be chilled.
  5. Form the pyramid shapes (see post for details) and place them on parchment-lined cookie sheets, about 12-14 to a sheet. 

    pyramid-shaped nut free Passover macaroons
  6. Bake for 20-25 minutes, once cookie sheet at a time, until the macaroons are just slightly browned on the edges. Cool them on a rack until you can easily move them to a container. Store loosely covered. (A tight cover overnight will make them lose their crisp outer shell.)