National Macaroon Day
National Macaroon Day on May 31 celebrates the coconut cookie that's been an American dessert staple for a century — chewy coconut mounds dipped in chocolate, the universal cookie of Passover and kosher baking. Not to be confused with the French macaron (two meringue cookies sandwiching ganache), the American coconut macaroon is its own distinct cookie — simpler, richer, and deeply tied to American and Jewish-American baking tradition.
Why it matters
SWEET COCONUT
It’s National Macaroon Day. On May 31, honor the American coconut cookie — simple, chewy, often chocolate-dipped. Passover staple; bakery classic.
THE STORY
Macaroons and macarons share a common ancestor — 9th-century Italian monks in the Abbey of Monte Cassino who developed almond-flour cookies called ‘maccheroni.’ The word derives from Italian ‘maccherone’ (a fine paste). The almond cookie spread through Italian and French courts by the 1500s. In France, it evolved into the macaron (the sandwich cookie of ganache between two meringue discs). In Italy and later in American Jewish tradition, it evolved into the macaroon — larger, coconut-based, and chewy.
The American coconut macaroon emerged in the 1800s, when Caribbean coconut trade made coconut a common American pantry item. Shredded coconut replaced almond flour in many macaroon recipes — creating a distinct American style. By the 1900s, coconut macaroons were standard in American bakeries. They were particularly important to American Jewish bakers because macaroons are naturally flourless (just coconut, egg whites, sugar), making them suitable for Passover — the Jewish spring holiday that prohibits leavened grains.
Manischewitz — the iconic American Jewish food company — introduced canned macaroons in the 1920s. Canned Manischewitz macaroons became the universal American Passover cookie — shelf-stable, reliably tasty, sold in every American supermarket during Passover season. The company’s expansion into diverse macaroon flavors (chocolate-chip, almond, chocolate-dipped) kept it a cultural staple for 100+ years.
Modern American macaroon culture includes boutique bakeries selling handmade versions, kosher bakeries in Orthodox Jewish neighborhoods, and the continued Manischewitz industrial production. Chocolate-dipped macaroons (dipping the cookie half in melted chocolate) became a defining modern variation in the 1980s. The French macaron (trendy since 2005 due to bakeries like Ladurée and Pierre Hermé) has caused naming confusion — many Americans now conflate the two desserts. National Macaroon Day on May 31 specifically honors the American coconut macaroon — a humble, enduring classic.
A macaroon is a simple pleasure. Coconut, sugar, egg whites. Sometimes chocolate. That’s the entire menu.
FOUR MACAROON VARIATIONS
Regional and stylistic differences:
Classic Coconut Macaroon
Egg whites, sugar, shredded coconut, vanilla. Drop onto baking sheet; bake 15 min. The definitional macaroon. Chewy interior; slightly crisp exterior.
Chocolate-Dipped
Dip half the baked macaroon in melted chocolate. Let set. Adds complexity and visual appeal. Modern bakery standard.
Swiss Macaroon
Drier, more almond-heavy variation. Sometimes enrobed entirely in chocolate. European bakery style.
Chocolate-Chunk Macaroon
Chopped dark chocolate mixed into the coconut dough. A Manischewitz variation; commercial bakery favorite.
MACAROON CULTURE WORLDWIDE
Regional interpretations of the cookie:
DID YOU KNOW?!
Macaroons are gluten-free by default.
Traditional macaroons have no wheat flour — just coconut, egg whites, sugar, vanilla. This made them important for Passover (no leavened grains), and makes them appealing to modern gluten-free eaters.
Macarons (French) and macaroons (American) are often confused.
French ‘macaron’ (two meringue discs with ganache between) is different from American ‘macaroon’ (coconut cookie). The naming confusion is a constant American bakery frustration.
Manischewitz sold 2M+ cans per year at peak.
Manischewitz canned macaroons — the classic Passover staple — sold 2 million+ cans annually in the 1970s-80s. Still widely sold; brand remains iconic in American Jewish food culture.
Coconut macaroon recipe is extraordinarily old.
The modern American coconut macaroon recipe appears in 19th-century American cookbooks essentially unchanged. Amelia Simmons’s ‘American Cookery’ (1796) — the first American cookbook — includes a related almond-based version.
READ & BAKE
Jewish Cooking in America
Joan Nathan · 1994
Joan Nathan’s definitive Jewish-American cookbook. Contains multiple macaroon variations. James Beard Award-winning classic.
The Professional Pastry Chef
Bo Friberg · 2002
Pastry school textbook — includes both macaroon and macaron techniques. Clear, reliable, authoritative. For the serious baker.
Italian Desserts
Carol Field · 1997
Carol Field’s Italian pastry book — covers amaretti, macaroon ancestors, and the Italian-to-American evolution. Beautifully written.
PAIR IT WITH
Coffee or espresso. Manischewitz sweet wine (classic Passover pairing). Hot tea. Macaroons are elegant companions.
Passover dessert. Macaroons are standard for the Seder; a long Jewish-American tradition.
Joan Nathan’s ‘Jewish Cooking in America.’ Any Jewish-American cookbook. Tradition and food intertwined.
Alone as cookie. With ice cream. Broken into vanilla pudding. Versatile and beloved.
Coconut Classic
Tag us @celebrationnation with #MacaroonDay. Share your macaroons, your Passover memories, or your chocolate-dipped creations. Simple sweet perfection.
How to celebrate
Bake, dip, savor:
- 🍪 Bake classic coconut macaroons. Egg whites, sugar, unsweetened shredded coconut, vanilla. Mix, drop, bake 15 min at 325°F. Extremely simple.
- 🍫 Dip in chocolate. Melted semi-sweet chocolate, dip half the macaroon, let set. Elevates a simple cookie.
- 🥥 Try Swiss macaroons. A variation with less coconut and more almond, sometimes enrobed in chocolate.
- 🎂 Use them as passover sweets. Passover (April 2026) features macaroons as standard dessert. Canned Manischewitz or homemade.
- 🥂 Pair with wine. Dessert wine — Moscato or late-harvest Riesling — matches macaroons beautifully.
Celebration ideas by audience
For families
Family macaroon baking — simple, fast, nearly foolproof. Kids can mix and drop cookies onto the sheet.
For kids
Kids love macaroons — chewy, coconut, sweet. Chocolate-dipped version is the kid favorite.
For couples
Couples macaroon-baking night. Simple 4-ingredient cookie; 30 minutes; romantic in its low-key-ness.
At the office
Office macaroons — bring a batch for the office break room. Cookie tray universally appreciated.
At school
Macaroons are classic school-fundraiser cookies. Easy to mass-produce; kosher/gluten-free by default.
In your community
Passover (April) means macaroons across Jewish-American bake sales, synagogue breakfasts, community dinners.
On your own
A single macaroon with coffee is perfect. Buy one from a kosher bakery if you don't want to bake.