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. Â Make these delectable desserts with your little ones and share with family and friends at your next gathering!
Ingredients
- 4 eggs whites
- 3 ½ cups of shredded coconut, unsweetened
- ¾ cup sugar
- 1 tsp of vanilla extract
- â…› tsp of salt
Optional:
- ½ cup of semisweet chocolate chips
Instructions
Method:
- Preheat the oven to 350ËšF.
- 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 325ËšF 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
