Those peel-off cans of macaroons that are so ubiquitous during the Passover season, kinda ruined me for macaroons- until now. Because I’m on a quest to make Passover desserts that are good enough to eat year-round (why should my sweet tooth suffer for 8 days?), I’m really excited about these macaroons. They really deliver in taste, texture, and not-to-mention- ease. For a bit of Almond Joy I added almond extract, but feel free to leave it out or substitute with whatever extract/flavoring you prefer. You’ll never have to pop another can again.
1/2 cup best quality semi-sweet chocolate chips or approx. 2 oz. chopped semi-sweet chocolate
2 1/2 cups shredded coconut
1/2 cup sugar (up the measurement to 3/4 cup if you are using unsweetened coconut)
1/4 cup cocoa powder
1/4 teaspoon kosher salt
2 large egg whites
1/2 teaspoon almond extract
1. Preheat oven to 350F.
2. Put chocolate chips or chopped chocolate in a microwave-safe bowl, and heat on high for a minute. Stir well and then heat for another minute until the chocolate chips are melted. Alternately: Melt chips over a double boiler mixing until completely melted.
3. In a large bowl break up any clumps of coconut and combine with sugar, cocoa powder, and salt. Combine well.
4 . In a small bowl, whisk together egg whites with almond extract with a fork. Stir egg whites into the coconut concoction, and then fold in the melted chocolate, mix togethrer with a rubber spatula.
5. Using a spoon, scoop up small mounds of the batter onto a parchment lined baking sheet. Leaving an inch or so between each. Prettify with your fingers, by shaping each cookie into a tidy little dome (or not, it will taste delicious, regardless).
6. Bake between 12-14 minutes. ( 12 minutes will yield a more tender macaroon 14 minutes will yield a chewier texture )