14 Passover Desserts That Are Anything But Boring

Sweets so good you'll forget about the brisket

From different takes on the classic macaroon to flourless chocolate treats, these 14 treats are perfect for Passover celebrations. What is considered kosher for Passover varies in different Jewish traditions, so feel free to omit any recipes or ingredients that you do not consider kosher.

Coconut “Macaroonies”

With their powerful coconut flavor, chewy texture, and crisp edges, these gluten- and dairy-free all-coconut bar cookies (made with coconut extract, oil, and flour) are the ultimate macaron. Get the recipe for Coconut “Macaroonies” »

Homemade Chocolate Bark with Pepitas & Chile Powder

We’ve added chile, pepitas, and crunchy turbinado sugar to this refined chocolate bark, but the options are as infinite as your wildest chocolate fantasies. Get the recipe for Homemade Chocolate Bark with Pepitas & Chile Powder »

Chocolate Sorbet

Chocolate Sorbet

Poached Pears

Poached Pears

Sugared Rosewater Marzipan Balls (Kaber Ellouz)

Sugared Rosewater Marzipan Balls (Kaber Ellouz)

Simnel Marzipan Bonbons

Marzipan, a sweet paste of almond meal and sugar, is laced with spices, brandy, and lemon juice for these simple treats. Get the recipe for Simnel Marzipan Bonbons »

Hazelnut and Apricot Rochers

Almost any kind of nut, seed, or dried fruit can be used for these chocolate-coated clusters. Get the recipe for Hazelnut and Apricot Rochers »

Dark Chocolate Matzo Brittle

You can tailor this crisp kosher dessert by using white, milk or dark chocolate, sliced almonds or dried cranberries, or even omitting the chocolate all together. Get the recipe for Dark Chocolate Matzo Brittle »

Chewy Almond Macaroons

Chewy Almond Macaroons

Chocolate-Dipped Macaroons

This recipe was given to us by Cookie & Kate blogger Kathryne Taylor, who says: “So frequently requested by friends, they’ve become my signature cookies. Fortunately, they’re a cinch to whip up by hand, both ship and freeze well, and happen to be gluten-free.” See the recipe for Chocolate-Dipped Macaroons »

Double Chocolate Macaroons

In these luscious cookies from cookbook author Leah Koenig, the traditional shredded coconut version gets hit with a double dose of chocolate: cocoa powder and semisweet chocolate chips. Get the recipe for Double Chocolate Macaroons »

Pine Nut Brittle

Kimberly Hasselbrink, the writer and photographer behind The Year in Food, tuned us into this great recipe for pine nuts in a crunchy, salty, rosemary-scented brittle. Get the recipe for Pine Nut Brittle »

Strawberry Compote

Strawberries macerated with gin, lime zest, and cardamom make an unexpected compote. Get the recipe for Strawberry Compote »

White Wine Granita with Apple

A slightly fruity white wine works best in this light, apple-sweetened, boozy granita—we use Chardonnay, but any full-bodied white will do, including Champagne. Get the recipe for White Wine Granita with Apple »