Chocolate Chunk Macaroons

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 20

Source: Martha Stewart Living, April 1995

Ingredients

  • 3/4 cup sugar
  • 2 1/2 cups (about 3 ounces) unsweetened shredded coconut
  • 2 large egg whites
  • 1/2 cup semisweet chocolate chunks
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Directions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt. Use your hands to mix well, completely combining ingredients.

  2. Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.

  3. Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.

Cook's Notes

Chocolate chunks are available in the baking section of most supermarkets, but of course chips or broken chocolate bars can be used as well.

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