coconut macaroon cake. like a coconut macaroon. but cake.


This recipe popped up on my feed and I couldn’t resist. I had just enough shredded coconut leftover from these and these and the idea of turning that canned goody into a cake SPOKE TO ME.

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What I DIDN’T have was almond flour. I thought about buying some, but: a) I’m trying to limit grocery store runs these days, and b) during this time I want to share as many recipes as possible that can be executed without any specialty ingredients.

Fortunately I DID have almonds, and double fortunately I now know how to make my own almond flour!

And while the homemade stuff is not ideal for delicate treats like macarons, I knew it would be perfect in this cake.

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It’s so good!

The top gets all shatteringly crisp, and the interior is sweet and chewy, like a macaroon. It requires 5 simple ingredients and 10 minutes of prep (5 minutes of which are the unattended whipping time for the eggs and sugar).

This is one of those perfect Passover treats that I like to have on day 5 or 6, when I’m looking for something new to eat but don’t feel like dragging out every tool and utensil I own.

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Coconut Macaroon Cake
adapted from Real Simple

3 large eggs, at room temperature
1 cup granulated sugar
1 1/2 cups almond flour (store bought or make your own!)
1 1/2 cups unsweetened flaked coconut
pinch of kosher salt

confectioner’s sugar, for dusting

Pre-heat oven to 350 degrees; grease a 9″ cake or springform pan and line the bottom with parchment paper.

Using the whisk attachment, whisk the eggs on medium speed till combined. Raise the speed to medium-high and slowly add the sugar. Raise the speed to high and whisk for 5 more minutes. Fold in the almond flour, coconut and salt.

Transfer batter to your prepared pan, smoothing the top with a small angled spatula. Bake for 25 – 30 minutes, or till firm and golden brown. Let cool in pan on a wire rack, then remove from pan to serve, dusting with confectioner’s sugar.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

More Passover recipes on Pinterest!

Coconut Macaroon Cake l

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  1. Cynthia on May 5, 2020 at 8:39 am

    Could I use coconut flour?

    • sherisilver on May 5, 2020 at 9:23 am

      You could but coconut flour does not substitute in the same 1:1 ratio as other alternative flours because it absorbs so much more liquid. You can probably do a quick search on the web to figure out how much coconut flour to use and if you do please let me know and I’ll put it in the recipe! 🙂

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