Coconut macaroons are an essential Passover dessert. Flourless, coconut packed cookies, dipped in chocolate are a perfect way to end any Seder. This year, I’ve created traditional homemade macaroons.
My first attempt at coconut macaroons did not go over well. Let’s just say I added too much coconut, the cookies fell apart & I had a minor temper tantrum. All of that changed once I got the measurements correct. The chocolate-dipped, crispy exterior with a soft & chewy center makes this one of my favorite cookie recipes. Plus, they’re gluten free, so they’re an awesome year-round flourless option.
The Tips
- Be gentle. These cookies are extremely delicate, especially when they first come out of the oven. Gently transfer them from the baking sheet to a drying rack & be very careful dipping them into the chocolate. You don’t want to throw a temper tantrum like I did if they begin to crumble before your eyes.
- Chocolate chip variation. I dipped my macaroons in chocolate ganache, but folding chocolate chips into the macaroon batter before scooping them on to the baking sheet would be a delicious variation.
The Recipe
- 4 extra large egg whites
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups shredded coconut, unsweetened
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- Preheat the oven to 325 degrees. Line a baking sheet with parchment paper or greased tin foil, then set aside.
- In a medium bowl or stand mixer with the paddle attachment, beat egg whites, sugar, vanilla and salt on medium-high until thick & frothy - about 5 minutes.
- Using a rubber spatula, fold in the coconut until completely coated in wet ingredients.
- With a 1-2 tablespoon scoop, scoop the cookies on to the prepared baking sheet. Bake 20 minutes or until the cookies are golden brown.
- While the cookies are baking, melt chocolate chips and coconut oil using the double boiler method OR in the microwave. Note: If you're using the microwave, only heat the chocolate for 30 seconds at a time, then stir before returning to the microwave. Repeat this method until chocolate is completely melted.
- Once the macaroons are completely cooled, dip the bottoms of each cookie into the melted chocolate then set on a drying rack to cool. You can also drizzle chocolate atop each cookie. Store in the refrigerator until ready to serve so the chocolate has time to set.