Monday, March 25th marks the beginning of Passover. Due to the dietary restrictions of this holiday most of us end up eating way too much Matzoh and a frightening number of eggs. A few years ago, in an attempt to avoid ingestion overload of these common Passover ingredients, I started searching for recipes that didn’t try to replicate non-Passover dishes using substitutes for flour.
I quickly found what is now my go-to cookie during Passover, chocolate coconut macaroons. Using only egg whites and no Matzoh, this recipe is so simple and easy you’ll want to enjoy these morsels all year long!
Chocolate Coconut Macaroons
4 ounces semi-sweet or bittersweet chocolate chopped (I use Ghiradelli bittersweet chocolate chips)
3 large egg whites
1/4 cup cocoa powder (I splurge and use Valrhona unsweetened cocoa powder)
3/4 cup granulated white sugar
1/4 tsp salt
1 tsp pure vanilla extract
2 1/2 cups sweetened coconut
Preheat oven to 325 degrees F and line two baking sheets with parchment paper.
In a stainless steel bowl, over a saucepan of simmering water, melt the chocolate. Set aside.
Meanwhile, in a large bowl, whisk together the egg whites, cocoa powder, sugar, salt, and vanilla extract. Stir in the coconut and melted chocolate, making sure the coconut is well-coated. If the mixture is too soft, refrigerate for about 30 minutes.
Using a small cookie scoop place mounds of the dough on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 minutes or until the macaroons are shiny. Remove from oven and let cool on the baking sheet for about 10 minutes. Then place on a wire rack to cool.
Makes about 20 macaroons. Enjoy and Happy Passover.