Passover Recipe: Chocolate Coconut Macaroons
March came in like a lion and is headed towards going out like a lamb, just as the saying goes, but this year it's because spring seems to have come early. In fact, I'm not sure that winter ever really came. As the grass turns from brown to green, the earth comes alive again. While Christians and Pagans alike get ready for Easter, in Jewish households, Passover is observed.
Based on the lunar calendar, Passover is observed the 14th day after the full moon that follows the northern vernal equinox, which lands on April 6th this year. Should you be observing or if you are invited to a seder or meal by a Jewish friend, one thing you need to be very, very careful of is not to bring any leavened items into the home.
Coconut macaroons are one of my favorite treats. Their crisp outside and the soft, chewy insides are always a treat, and they generally make an appearance around Passover, as they are free of chametz or any flour, actually. These simple cookies consist of only four ingredients, with an optional chocolate drizzle--or dunk, if you prefer.
Chocolate Coconut Macaroons
- 2 large egg whites
- 1/2 cup sugar
- 1 1/2 teaspoons pure vanilla extract
- 3 cups shredded coconut
- 3 ounces dark chocolate, for melting
Preheat your oven to 325º F. Line a large baking sheet with parchment.
Whisk together the egg whites, sugar, and vanilla until blended in a large bowl. Stir in the shredded coconut until completely coated with the egg white mixture.
Using a medium cookie scoop (1 ½ tablespoons), scoop the coconut mixture onto the lined baking sheet. Bake for 15 to 20 minutes until the coconut starts to turn a golden brown on the edges. Remove from the oven and cool completely. Melt the chocolate in a double broiler. Drizzle lightly over the macaroons. Serve when the chocolate is set.
Makes 2 dozen macaroons.