Looking for a sweet dessert to serve for Passover? This recipe for macaroons offers an intense chocolate flavor without ingredients (bread, wheat, oats, barley, spelt or rye) that are avoided during the Jewish holiday.
- Yield: Makes 2 dozen
Source: Martha Stewart Living, April 1995
- 4 ounces semisweet chocolate
- 1/4 cup unsweetened cocoa powder, sifted
- 3/4 cup sugar
- 2 1/2 cups unsweetened shredded coconut
- 3 large egg whites
- 1 teaspoon pure vanilla extract
- Pinch of salt
Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and set aside. Break chocolate into small pieces, and then transfer to a medium heatproof bowl.
Set bowl with chocolate over a pan of simmering water; stir until chocolate is melted. Let cool slightly.
Pour melted chocolate into a large bowl; add cocoa, sugar, coconut, egg whites, vanilla, and salt. Mix with your hands until well combined.
Dampen clean hands with cold water. Mound 1 1/2 tablespoons mixture into a loose haystack shape, and transfer to lined baking sheet. Repeat with remaining mixture, arranging macaroons 1 inch apart.
Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Let cool completely on baking sheet on a wire rack. Store in airtight containers at room temperature, up to 3 days.