21 4 / 2011
Chocolate Macaroons (Passover)
This recipe was really easy and quite good, though I did learn it is really important to wait for the chocolate to cool to room temperature before adding it to the egg whites or the macroons will be more like macarookies. That term was coined by my brother. I did have one batch come out pretty perfect. I’m not sure what possessed me to make the second batch at 10 PM. For some reason I was nervous there wouldn’t be enough dessert. 20 people, and there was enough sweets for 50 people.
I found the recipe on Epicurious and I only made slight variations.
- 6 ounces of chopped dark chocolate
- 1/3 cups mini semisweet chocolate chips
- 2 large egg whites
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups sweetened flaked coconut
- Preheat oven to 325°F.
- Line 2 large rimmed baking sheets with parchment paper.
- Place shredded chocolate in a double boiler or bowl over a pot of boiling water and melt chocolate. Whip chocolate until smooth, remove from heat.
- Using electric mixer, beat egg whites and salt in medium bowl until soft peaks form.
- Gradually add sugar, then vanilla, beating until whites are thick and glossy.
- Fold in melted chocolate and coconut.
- Then add remaining 1/3 cup chocolate chips.
- Drop batter by heaping teaspoonfuls onto prepared sheets, spacing 1 1/2 inches apart.
- Bake cookies 10 minutes.
- Reverse sheets.
- Bake until tops are dry and cracked and tester inserted into centers comes out with moist crumbs attached, about 10 minutes longer.
- Cool cookies on sheets on racks.
- Store airtight at room temperature up to 2 days.
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