Blue Coconut Cookies

loria stern inspired coconut cookies for passover

These are not your Grandmother's Passover macaroons; these cookies are colored with Butterfly Pea Flower Powder and baked with edible flowers. They have a more modern look than the pyramidal macaroons for the holiday but are still kosher for Passover! 

Makes 20 cookies. 40 minutes total time. 


  • 14 oz. of sweetened, shredded coconut (one bag)
  • 4 large egg whites 
  • 1/2 cup granulated sugar 
  • 1/2 teaspoon of salt
  • 1 tablespoon of Butterfly Pea Flower Powder
  • 16 edible and organic pansies


  • Preheat the oven to 350F.
  • In a stand-mixer with whisk attachment, whisk the egg whites until opaque white and frothy. 
  • In a large bowl, combine the coconut, sugar, salt, and blue powder.
  • Mix the coconut mixture into the egg whites.
  • On a parchment lined baking sheet, shape the cookies with a cookie cutter: put an even amount into a round cookie cutter and press it to form a flattened shape. 
  • Bake the cookies 10 minutes.
  • Remove the baking sheet from the oven, and add the flowers to each cookie. You can wet your fingers to help attach the flowers to the cookies
  • Bake for another 5 minutes or until the edges of each cookie are a little golden. 
  • Allow to cool. 
  • Serve immediately or store for up to 3 days in an airtight container. 

Passover cookies on a plate

Cookies served on White Wood Salad Plate

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