Coconut-Halva Macaroons

So you may be thinking: Why the hell is Jake making another Passover dessert?!? Well, when friends at the FeedFeed asked me to host a video making a Passover confection I knew I had to pull out something fresh. Luckily, the incredible team at Seed+Mill tahini and halva gifted me with their scraps bucket. That's right. A jumbo bucket with all the crumbles leftover from their halva. To many it may seem like trash, but to me it's a gold mine of baking opportunities. Needless to say, I added halva crumbles to classic coconut macaroons and created potentially my favorite of all the Passover desserts I concocted this year.

Now, when you check on these in the oven, you'll think you did something wrong. You didn't. The halva is naturally going to melt and form a foot around the macaroon. I use a ring cutter in the same way I use for rounding out my chocolate chip cookies to bring the halva back into the center. By doing this halfway through and at the end, you get the most beautiful chewy edges of halva for the perfect macaroon.

Coconut-Halva Macaroons

Yield: 2 dozen cookies

Prep Time: 20 minutes, plus cooling time

Cook Time: 30 minutes

Total Time: 50 minutes, plus cooling time


One 14-ounce bag sweetened shredded coconut

One 14-ounce can sweetened condensed milk

2 tablespoons coconut flour or matzo meal

3/4 teaspoon kosher salt, divided

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

2 eggs, separated

1/2 cup halva crumbles


  1. Preheat the oven to 325° and line 2 sheet pans with parchment paper. In a large bowl, mix the coconut, condensed milk, coconut flour, 1/2 teaspoon of the salt, the cinnamon, cardamom and the egg yolks until smooth.
  2. In a separate medium bowl, using an electric hand mixer, beat the egg whites with the remaining 1/4 teaspoon of salt to stiff peaks. Fold into the coconut mixture, followed by the halva. 
  3. Scoop 2 tablespoons mounds of the mixture on the sheet pans, 2-inches apart. Bake for 15 minutes, then remove from the oven. With a small bowl of water, dip a 3-inch ring cutter in the water, then one at a time, roll around the edges to bring in the melted halva into a tighter mound.
  4. Return to the oven and continue to bake until golden brown, another 15 to 20 minutes more. Remove from the oven and repeat rolling with the ring cutter to make a perfectly round macaroons. Let cool completely, the serve.