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"
Coconut Blondie Cookies
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" »Matt Taylor-Gross
Homemade Chocolate Bark with Pepitas & Chile Powder
Homemade Chocolate Bark
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 »Matt Taylor-Gross
Chocolate Sorbet
Chocolate Sorbet
The rich flavor of bittersweet chocolate takes center stage in this sorbet from pastry chef Tracy Obolsky of North End Grill. Because it is dairy-free, the chocolate flavor is much more intense than with an ice cream; keep it vegan, or serve it with a dollop of lightly sweetened whipped cream. Get the recipe for Chocolate Sorbet »Matt Taylor-Gross
Poached Pears
Poached Pears
With a little fernet, vanilla, and crystalized ginger, pears are the centerpiece of this simple Passover dessert. Get the recipe for Poached Pears »Matt Taylor-Gross
Sugared Rosewater Marzipan Balls (Kaber Ellouz)
Sugared Rosewater Marzipan Balls
A simple almond dough is scented with rose water and dyed before being braided, cut, and rolled for these whimsical treats. Get the recipe for Sugared Rosewater Marzipan Balls (Kaber Ellouz) »Matt Taylor-Gross
Simnel Marzipan Bonbons
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 »Joseph de Leo
Hazelnut and Apricot Rochers
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 »Todd Coleman
Dark Chocolate Matzo Brittle
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 »Helen Rosner
Chewy Almond Macaroons
Chewy Almond Macaroons
A crunchy caramelized exterior and a chewy, amaretto-flavored interior combine in these bite-sized cookies made with almond paste. Get the recipe for Chewy Almond Macaroons »Helen Rosner
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 »Noah Fecks
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 »Zoe Schaeffer
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 »Noah Fecks
Strawberry Compote
Strawberry Compote
Strawberries macerated with gin, lime zest, and cardamom make an unexpected compote. Get the recipe for Strawberry Compote »Todd Coleman
White Wine Granita with Apple
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 »Helen Rosner