I recently bought a package of kosher for Passover chocolate macaroons to serve for dessert at my seder. The sweet treat was quickly eaten up, so I couldn’t help but wonder; how do you make this delicious confection?
I started looking through my grandma’s old recipes and was lucky to stumble upon her recipe for macaroons which she even made in the Soviet Union. The originally Italian dessert is actually super easy to make. Most importantly, it contains no flour and instead relies on almond meal and shredded coconut, making it the perfect Passover treat.
- ¼ of almond flour
- 4 large egg whites
- ¼ cup of sugar
- 1 tsp of salt
- 1 tbsp of honey
- 5 cups of sweetened shredded coconut
- 1 tsp vanilla extract
- 2 tbsp of vegetable oil
- ¼ cup of chocolate chips
Before starting, preheat the oven to 325°F and line a baking pan with parchment paper.
- With a large spoon mix the almond flour, egg whites, sugar, salt, honey, and shredded coconut in a medium size saucepan.
- Place the saucepan on the stove on medium heat and let the mixture cook. Stir often to fully incorporate the mixture and let the eggs cook. This should take about 5-7 minutes. The mixture should stick together.
- Let the mixture cool for about 5 minutes, then with a small ice cream scoop, gently scoop the mixture and place it onto the baking pan. Repeat until the mixture is finished but remember to leave space between each macaroon. This may require the use of two trays.
- Place the macaroons in the oven and let them bake for 15 minutes.
- Once you take them out let them cool for about 20 minutes. During this time, you can prepare the mixture for the chocolate bottom. To prepare the chocolate, place a small saucepan on low-medium heat. Pour the vegetable oil into the pan, immediately followed by the chocolate chips. Mix this rapidly with a large spoon and then turn off the heat.
- Gently dunk the bottom of the macaroons into the chocolate mixture and place them sideways on the baking pan. Once all the macaroons have been dunked in chocolate, place the baking pan in the fridge to let the chocolate harden.