Macayucaroons - Chewy Yuca Coconut Cookies (Kosher for Passover)

These naturally gluten-free cookies bring together South American yuca and the cozy sweetness of Jewish coconut macaroons. Soft, chewy, and made without flour, they're a fun, fusion-friendly dessert for Passover — or anytime you want a one-bowl cookie that feels special but keeps things simple.

I'm so glad you're here! I'm on a mission to document my AI prompting journey in the kitchen. I want to keep this site free of obnoxious ads. If you like my content, please consider supporting me

---

Jump to recipe

---

Jump to prompt

---

Recipe

🍪 Servings: 18 cookies

🔥 Calories: ~85 per cookie

⏱️ Total Time: 50 minutes (20 min prep + 30 min bake)

Macayucaroons - Chewy Yuca Coconut Cookies (Kosher for Passover)

Ingredients

• 1 cup mashed boiled yuca (peeled, core removed)

• 1 cup unsweetened shredded coconut

• 1/3 cup sugar

• 1 large egg

• 1 tsp vanilla extract

• Pinch of salt

• (Optional): 1/2 tsp cinnamon or zest of 1/2 lime

• (Optional): melted dark chocolate for drizzling or dipping

Instructions

1. Boil the yuca: Peel and chop the yuca into chunks. Boil in salted water for 20–30 minutes until fork-tender. Drain and mash well. Remove any fibrous core.

2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

3. Mix the dough: In a bowl, combine 1 cup of the mashed yuca, coconut, sugar, egg, vanilla, and salt. Add cinnamon or lime zest if using. Mix until a sticky, uniform dough forms.

4. Shape the cookies: Scoop tablespoon-sized portions onto the baking sheet. Flatten slightly with damp fingers or the back of a spoon.

5. Bake for 18–22 minutes, or until golden around the edges and firm on top.

6. Cool completely before handling. They firm up as they cool.

7. (Optional): Drizzle with melted chocolate once cooled for an extra layer of flavor.

Nutrition (per cookie):

• Calories: ~85

• Fat: 4g

• Carbs: 11g

• Sugar: 6g

• Fiber: 1g

• Protein: 1g

Storage Instructions:

• Room Temp: Store in an airtight container up to 3 days.

• Fridge: Keeps well for up to 1 week.

• Freezer: Freeze in a single layer, then store in a bag or container for up to 2 months. Thaw at room temperature.

Yuca root

Boil root

Boil until soft

Mix ingredients

Bake

Let cool

Drizzle with chocolate

Enjoy

---

Prompt

Here's how I prompted the recipe for Macayucaroons - Chewy Yuca Coconut Cookies for Passover:

I bought a yuca root with no specific plan, so I decided to ask ChatGPT for ideas:

Desserts you can make with a yuca root?

It gave me some ideas:

Yuca (cassava) root is super versatile in desserts, especially in Latin American and Southeast Asian cuisines. Here are some ideas:

1. Cassava Cake (Filipino Style)

• Main ingredients: Grated yuca, coconut milk, condensed milk, eggs, butter

• Texture: Moist, chewy, rich

• Topping idea: Sweetened coconut milk or custard layer broiled on top

2. Yuca Fritters (Buñuelos de Yuca)

• Main ingredients: Boiled mashed yuca, egg, sugar, cinnamon

• How to serve: Fried until golden and served with a drizzle of honey or syrup

3. Cassava Pudding

• Main ingredients: Grated yuca, coconut milk, brown sugar, vanilla

• Style: Can be baked or steamed — chewy and custardy

4. Pan de Yuca Dulce

• A sweet twist on cheesy yuca bread — use less cheese, more sugar, and a touch of vanilla

5. Yuca and Coconut Balls

• Main ingredients: Grated yuca, shredded coconut, sugar

• Preparation: Form into small balls and steam or bake; roll in extra coconut or dip in chocolate

6. Steamed Yuca Cakes (Similar to Vietnamese Bánh Khoai Mì)

• Dense, chewy, slightly caramelized on the outside — great for slicing and snacking

Want me to help you develop a specific dessert recipe using the yuca you have?

I decided to be a bit creative:

Any fusion cuisine ideas with yuca root?

So ChatGPT gave me some new ideas:

Absolutely — yuca is perfect for fusion because it's a neutral, starchy base with a great chewy texture. Here are some fusion dessert ideas that mix yuca with flavors from other cuisines:

1. Yuca Mochi Bites (Latin x Japanese)

• Base: Grated yuca + glutinous rice flour (or all yuca for gluten-free)

• Flavors: Coconut milk, vanilla, or matcha

• Finish: Roll in kinako (roasted soybean flour) or cinnamon sugar

2. Churro-style Yuca Donuts (Latin x American)

• Use mashed yuca in a dough, pipe it into rings or sticks, fry, and toss in cinnamon sugar

• Serve with dulce de leche or chocolate ganache for dipping

3. Yuca Sticky Toffee Pudding (Latin x British)

• Replace traditional dates with mashed yuca and coconut sugar

• Bake in ramekins and top with coconut-caramel sauce

4. Yuca-Mango Cheesecake Bars (Tropical x American)

• Crust: Grated yuca mixed with butter and a little brown sugar, baked until crisp

• Filling: Cream cheese + mango purée, maybe with lime zest

• A totally gluten-free dessert bar

5. Thai Sticky Yuca (Thai x Latin)

• Inspired by Thai mango sticky rice

• Steam grated yuca, mix with coconut milk + a pinch of salt

• Serve warm with fresh mango and a drizzle of sweetened condensed milk

6. Yuca Baklava Bites (Middle East x Latin)

• Use finely grated yuca and nuts (like pistachios) in layers, baked in mini muffin tins

• Soak with orange blossom or rosewater syrup

Want me to develop one of these into a full recipe with your pantry in mind?

I wanted to consider cookies:

Any cookies ideas?

So it gave me a recipe:

Yes! Yuca is great for cookies — especially chewy or soft ones. Here are some cookie ideas that use grated or mashed yuca for texture and moisture:

1. Chewy Yuca Coconut Cookies (Gluten-Free)

• Base: Grated yuca, shredded coconut, sugar, egg, vanilla

• Texture: Like macaroons — crispy outside, chewy center

• Option to dip in dark chocolate

2. Yuca Snickerdoodles

• Add mashed yuca to a basic snickerdoodle dough for a soft, pillowy texture

• Roll in cinnamon sugar as usual

• You get the classic flavor with a fun chew

3. Chocolate Chip Yuca Cookies

• Sub part of the flour with mashed or finely grated yuca

• Add butter, brown sugar, chocolate chips

• They’ll be extra moist and bendy — kind of like a brownie-cookie hybrid

4. Yuca Shortbread with Lime Glaze

• Use mashed yuca + butter + cornstarch to make a tender shortbread

• Top with a lime or passionfruit glaze for a twist

5. Spiced Yuca Cookies (Inspired by Alfajores)

• Soft cookies with cinnamon, cloves, and nutmeg

• Sandwich them with dulce de leche or spiced jam

• Yuca adds a gentle chew and moisture

Would you rather work with boiled mashed yuca or grated raw yuca for your cookies? I can tailor a recipe depending on what you’ve got.

Then I realized Passover is coming, so I asked for Passover cookies:

Give me the 1st. Passover is coming so kosher for passover is a great idea for recipe. Fusion of Jewish and south America kitchens 🤓

So it gave me the following recipe:

Perfect — chewy yuca coconut cookies that are kosher for Passover and give a nod to both Jewish coconut macaroons and South American yuca-based sweets? Let’s do it.

Chewy Yuca Coconut Cookies (Kosher for Passover, Jewish x South American Fusion)

Ingredients (makes about 18 small cookies):

• 1 cup grated raw yuca (squeeze out excess liquid if very wet)

• 1 cup unsweetened shredded coconut

• 1/3 cup sugar (or adjust to taste)

• 1 egg

• 1 tsp vanilla extract

• Pinch of salt

• Optional: 1/2 tsp cinnamon or zest of 1/2 lime

• Optional: melted dark chocolate for dipping or drizzling

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, mix grated yuca, coconut, sugar, salt, vanilla, and egg until fully combined. Add cinnamon or lime zest if using.

3. Scoop tablespoon-sized mounds onto the baking sheet. Compact them a bit with your hands so they don’t fall apart.

4. Bake for 18–22 minutes, until edges are golden and tops are lightly toasted.

5. Let cool completely before handling (they firm up as they cool).

6. Optional: Dip or drizzle with melted chocolate, then chill to set.

Why it works for Passover:

• No chametz, no flour, and no baking powder/soda

• Natural ingredients rooted in Sephardic and Latin traditions

• Tastes like something between a macaroon and a coconut alfajor filling

Want a version with mashed yuca instead for a smoother texture?

I never cooked with Yuca and I heard it has some toxins if not properly cooked:

Is it safe to eat once baked?

It responded with guidelines:

Yes — it’s safe to eat once baked, as long as:

1. The yuca is properly cooked through. Baking at 350°F for 18–22 minutes, especially in small mounds, is enough to cook the grated yuca fully. It’s thin and moist, so it doesn’t take long.

2. You are using the right type of yuca — the kind typically sold fresh in grocery stores is the sweet variety, which is safe when cooked. Avoid bitter yuca unless you’re sure it’s been processed correctly, but that’s rare in home kitchens.

If you're unsure, here are two simple safety checks:

• Grate and soak the yuca for 5–10 minutes, then drain and squeeze it before using. This helps remove any trace bitterness.

• You can do a microwave test: put a spoonful of your mixed dough on a plate and microwave it for 1–2 minutes. If it firms up and tastes good, the rest will bake safely.

Want a boiled yuca version just to be extra cautious or for a smoother texture?

I wasn't convinced grating would be safe, so I asked for a boiled version:

Yes

It adjusted:

Here’s the boiled yuca version of the Chewy Yuca Coconut Cookies — same flavor, but softer and even safer for anyone concerned about raw yuca.

Chewy Yuca Coconut Cookies (Boiled Yuca Version – Kosher for Passover)

Ingredients (makes ~18 cookies):

• 1 cup mashed boiled yuca (peeled, boiled until fork-tender, then mashed)

• 1 cup unsweetened shredded coconut

• 1/3 cup sugar

• 1 egg

• 1 tsp vanilla extract

• Pinch of salt

• Optional: 1/2 tsp cinnamon or zest of 1/2 lime

• Optional: melted dark chocolate for dipping/drizzling

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.

2. In a bowl, combine mashed yuca, shredded coconut, sugar, egg, vanilla, and salt. Mix well until a soft, sticky dough forms. Add cinnamon or lime zest if using.

3. Scoop tablespoon-sized mounds onto the tray. Flatten slightly with wet fingers or a spoon.

4. Bake for 18–22 minutes, or until edges are golden and tops are firm.

5. Cool completely before handling — they set more as they cool.

6. Optional: drizzle or dip in melted dark chocolate.

Texture: Soft, moist, and a little chewy. Like a tropical version of a Passover macaroon with a pillowy inside.

Want to call this a name like Macayucaroons or keep it simple?

More questions about yuca safety:

How long should the yuca be cooked in boiling water?

It answered:

Boil peeled yuca chunks for 20 to 30 minutes, or until they’re fork-tender all the way through — similar to how you’d test a potato.

Steps:

1. Peel and cut the yuca into 2–3 inch chunks.

2. Place in a pot with plenty of water and a pinch of salt.

3. Bring to a boil, then simmer for about 20–30 minutes.

4. Check with a fork: it should pierce easily, and the center should be slightly translucent and soft (not chalky).

5. Drain and remove any tough fibrous core from the center before mashing.

Want a quick photo-based guide for boiling and prepping it?

Since it asked me if I want a photo guide, I said yes out of curiosity:

Sure 😊

It gave me a video guide, not exactly what I asked for, but still nice to have:

Certainly! Here's a step-by-step guide on how to peel, boil, and prepare yuca root, along with a helpful video tutorial.

How to Peel and Boil Yuca Root

1. Peeling the Yuca:

• Trim the Ends: Cut off both ends of the yuca root.

• Make a Lengthwise Slit: Using a sharp knife, carefully slice down the full length of the yuca root, cutting through both the brown outer skin and the thick white layer underneath.https://www.theroastedroot.net/cook-yucca-root/?utm_source=chatgpt.com

• Remove the Skin: Starting at the slit, work your thumbs under the cut to peel away the skin. The skin should come off in large pieces. If it's stubborn, use a knife to help lift it. https://www.theroastedroot.net/cook-yucca-root/?utm_source=chatgpt.com

2. Cutting and Removing the Core:

• Slice into Chunks: Cut the peeled yuca into 2–3 inch rounds.https://yummyaddiction.com/how-to-peel-and-cook-yuca/?utm_source=chatgpt.com

• Remove the Fibrous Core: After boiling, the yuca pieces can be halved lengthwise to reveal a fibrous core. Remove and discard this core, as it's tough and not pleasant to eat.

3. Boiling the Yuca:

• Prepare the Pot: Place the yuca pieces in a large pot and cover with water. Add a pinch of salt.

• Boil: Bring the water to a boil over medium-high heat. Reduce heat to medium and simmer for about 20–30 minutes, or until the yuca is fork-tender. The flesh will turn from white to a slightly translucent yellow when done. citeturn0search5

• Drain: Once cooked, drain the yuca pieces and let them cool slightly before handling.

4. Serving Suggestions:

• Basic Preparation: Drizzle the boiled yuca with olive oil, sprinkle with salt, and add a squeeze of lime juice for a simple and delicious side dish. citeturn0search5

• Mashed Yuca: Mash the boiled yuca with butter and seasonings for a dish similar to mashed potatoes.

• Fried Yuca: After boiling, cut the yuca into thinner strips and fry until golden brown for a crispy treat.https://yummyaddiction.com/how-to-peel-and-cook-yuca/?utm_source=chatgpt.com

For a visual demonstration, you can watch the following video tutorial:

How to Boil Yuca Root Step by Step (https://youtu.be/GLPV_vdUGW4)

Enjoy experimenting with yuca in your cooking! If you have any more questions or need further assistance, feel free to ask.

Please scroll to the top or click the link below to get to the final Macayucaroons - Chewy Yuca Coconut Cookies for Passover recipe.

---

Jump to recipe

---