Orange Date Coconut Macaroons
These Passover-friendly orange date coconut macaroons are caramelized and crisp on the outside, soft and gooey inside, with lovely flavors from cinnamon and rose. And that chocolate drizzle? Exceptional!
Cinnamon Rose Date Orange Coconut Macaroons. Now that’s a mouthful. Suiting, because you will want a mouth full of these treats. If you haven’t tried a homemade macaroon, I am so excited for you! Even your friend who vows to never try coconut again will love this. They are just THAT GOOD.
I’ve made this orange date coconut macaroon recipe for my family Passover for the last FOUR years. Not a single one has been left over! This dessert was the biggest hit of the night. Much better than any of the store bought cakes or cookies for this holiday. Honestly, these macaroons are good enough to eat year-round. I said what I said!
The warm and earthy flavors of coconut, cinnamon, orange, and date complement each other perfectly. More importantly, this desert kind of even taste like that one Girl Scout Cookie! You know which one. This recipe is grain free and uses THREE different fruits! So… its basically a salad. Balled up. Drizzled with chocolate. Yes please.
For another elevated Passover treat, you may enjoy my pistachio rose matzo bark!
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Ingredients
- Medjool dates – Soft, naturally sweet dates that break down into a caramel-like paste and act as a natural sweetener and binder.
- Oranges (zest and juice) – Adds brightness and acidity; the zest provides concentrated citrus oils while the juice helps soften the dates.
- Ground cinnamon – Brings warmth and enhances the natural sweetness
- Rose water – Adds a subtle floral note; optional if you don’t have this.
- Vanilla extract – A warm, sweet flavor enhancer
- Shredded sweetened coconut – The base of the macaroons of course!
- Sweetened condensed milk – Acts as both a sweetener and binder, creating a moist, cohesive batter.
- Egg whites – Help bind the mixture and create structure as the macaroons bake.
- Bittersweet chocolate – Adds richness and balances the sweetness; can be swapped with semi-sweet, milk, or even white chocolate.
See recipe card for quantities.
How to make orange date coconut macaroons
First, make the orange date mixture. Then fold the mixture into the coconut, eggs, and condensed milk. Bake, then drizzle with chocolate.
Combine the pitted and chopped dates, orange zest, orange juice, cinnamon and rose water, if using, in a pan on medium heat.
Cover and cooking for about 10 minutes. Stir occasionally until the mixture becomes thick and uniform, resembling the above consistency.
Meanwhile, combine the shredded coconut, sweetened condensed milk, kosher salt. and egg whites in a bowl. Fold in the coconut date mixture until combined. Form the “dough” into balls and bake.
Once the orange date coconut macaroons have cooled, dip the bottoms into melted chocolate and drizzle some chocolate on top.
Variations
There are plenty of variations to this orange date coconut macaroon recipe!
- Plain – if you omit the orange-date mixture, you will have delightful plain, coconut macaroons.
- Plain with chocolate chips – if you omit the orange-date mixture, adding in some chocolate chips would be a fun touch.
- Chocolate – Use any chocolate you like for the bottom and drizzle.
Storing Orange Date Coconut Macaroons
Store the macaroons at room temperature in a sealed container for up to five days. They won’t last that long in your household!
Top tip for macaroons
You do NOT need to whisk the egg whites until fluffy! Pretty much every coconut macaroon recipe on the internet says you need to do this but it is NOT necessary! That would be a painful added step for no reason!
Rate This Recipe
Lastly, if you do make this orange date coconut macaroon recipe (then first of all, thank you!!), be sure to rate this recipe and leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok so I can see your creations.
Orange Date Coconut Macaroons
Ingredients
Orange Date Mixture
- 15 Mejdool dates pits removed and ripped in half
- 2 oranges zest AND juice
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Macaroons
- 14 oz shredded sweetened coconut
- ¾ cup sweetened condensed milk 270g, or roughly ¾ of the can
- 2 egg whites
- 2 teaspoons rose water optional
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 10 oz bittersweet chocolate dark, semi-sweet, milk, or white chocolate will also work
Instructions
- Preheat and prepare pans: Preheat the oven to 325°F and line two large baking sheets with parchment paper.
- Cook the date mixture: In a nonstick pan over medium-low heat, combine dates, orange zest, orange juice, cinnamon, salt, and vanilla extract. Cover and cook for about 10 minutes, stirring occasionally, using your spatula to encourage braking the dates down. You're done when the result is a thick, jammy paste.
- Mix the coconut base: In a large bowl, stir together shredded coconut and sweetened condensed milk until combined. Add egg whites, vanilla extract, ¼ teaspoon salt, and rose water if using. Mix until evenly incorporated.
- Combine mixtures: Add the date mixture to the coconut mixture and fold in using a spatula. You may need to use your spatula to mash it together while folding. The result should be mostly uniform with some small bits of dates.
- Shape the macaroons: Scoop about 2 tablespoons of batter and form into loose mounds. I like to just pluck each one out with my hands and plop them on the sheet pan. This leaves scraggly coconut edges that caramelize beautifully. Place on prepared baking sheets, leaving a small space between each.
- Bake until golden: Bake for 25–35 minutes, until the edges are deeply golden but not burnt. Let cool on the baking sheets.
- Dip in chocolate: Melt the chocolate in the microwave by breaking up the chocolate bar into pieces and placing in a microwave-safe bowl. Microwave in 30-second increments, using a spoon to stir the chocolate in between each time. It should take about 2 minutes for all chocolate to be melted. Dip the bottoms of each cooled macaroon into the chocolate. Place back on parchment and drizzle remaining chocolate over the tops.
- Set and serve: Allow the chocolate to harden before serving. Placing in the fridge will speed up the chocolate hardening.
Amazing recipe! Super easy to put together and a great dessert after any meal! Woohoo!
How long do these keep? What’s the best way to store them? Thank you!
I hope I get some this Passover!!
I hope so too!
This recipe was like a party in my mouth. The mix of flavors and texture won me over and I’ll definitely be making this once a week at the very least!
Love to hear it 🙂