01 Aug Coconut Macaroons with a Chocolate-y Drizzle
Coconut Macaroons with a Chocolate-y Drizzle
With Passover right around the corner, we had the idea of trying out some Kosher for Passover recipes. While this recipe makes a delicious macaroon, it also allows you the opportunity to get your kids helping in the kitchen and to teach them the traditions of Passover. Make these delectable desserts with your little ones and share with family and friends at your next gathering!
- 4 eggs whites
- 3 ½ cups of shredded coconut, unsweetened
- ¾ cup sugar
- 1 tsp of vanilla extract
- ⅛ tsp of salt
- ½ cup of semisweet chocolate chips
- Preheat the oven to 350˚F.
- Combine the egg whites, coconut, sugar, vanilla extract, and salt into a bowl.
- Place the bowl over a pot of simmering water. Do not let the bowl and the pot touch.
- Stir the ingredients until the sugar has melted, roughly 5 minutes.
- When the mixture is slightly thick and begins to appear opaque, remove the bowl from the heat.
- On parchment paper or a non-stick baking sheet, spoon out 2 tbsp of the batter for each cookie. Leaving approximately 2 inches of space between each cookie.
- Bake for 5 minutes.
- Lower the temperature to 325˚F and bake for another 10 minutes so that the outside is a deep golden brown.
- Remove the cookies from the oven and let them cool before serving.
- (Optional)- Melt the chocolate chips in a small saucepan over low heat. With a fork dipped into the chocolate, drizzle the chocolate over the macaroons.
- (Optional)- Let the cookies sit at room temperature for about 30 minutes until the chocolate has cooled