Passover Chocolate Macaroons

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These macaroon drop cookies include the perfect mix of chocolate and coconut. This make ahead recipe is a deliciously easy Passover treat.

Passover Chocolate Macaroons
Prep Time:
25 mins
Bake Time:
10 mins
Total Time:
35 mins
Servings:
60

Ingredients

  • 2 cup semisweet or bittersweet chocolate chips

  • 4 large egg whites

  • 1 cup sugar

  • 2 teaspoon vanilla

  • ½ teaspoon fresh lemon juice

  • 1 ½ cup sweetened flaked or shredded coconut

Directions

  1. Melt chocolate in double boiler set over simmering water. Remove pan from heat; set aside to cool.

  2. Move oven rack to center position. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or grease lightly.

  3. With electric mixer on medium-high speed beat egg whites until foamy, about 30 seconds. Add a pinch of salt and beat until soft peaks form. Add sugar, one tablespoon at a time, beating for 10 seconds after each addition, until stiff peaks form, about 6 minutes* total. Beat in vanilla and lemon juice. Fold in the coconut and melted chocolate.

  4. Drop batter by the teaspoon, 1 inch apart, on prepared baking sheet (batter will stiffen as it stands). Bake until macaroons puff, 10 to 13 minutes. (Do not allow the edges to brown.) Cool on baking sheet on wire rack, 1 to 2 minutes. Transfer macaroons to rack to cool completely.

  5. Repeat with remaining macaroon batter. Serve immediately. Makes about 60 cookies.

Note:

*If using a portable mixer, you will need to be increase beating time.

Nutrition Facts (per serving)

56 Calories
3g Fat
8g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 60
Calories 56
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Sodium 15mg 1%
Total Carbohydrate 8g 3%
Protein 1g
Iron 0.2mg 1%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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