Coconut Macaroons with Dark Chocolate Drizzle
This post brought to you by NJOP. All opinions are 100% mine.
Passover begins next Monday, April 14 at sundown. If you observe Passover this means that for eight days you have to cut out any leavened breads out of your diet. No flour, baking soda or powder – basically anything that “rises” while it bakes.
For some, this is challenging. But for us gluten-free folks this is IMMENSELY easy!
Especially because one of the popular Passover dessert treats is coconut macaroons, which are naturally gluten-free and super delicious. All of the ingredients are Kosher, and whether you celebrate Passover or not these are a really tasty dessert you can prepare year-round.
You can find coconut macaroons in the grocery but I prefer the home-made ones the best. They’re quick to prepare and take about 25-28 minutes to bake.
The key is to use really soft, fresh shredded coconut. Not a bag that you found in the back of your pantry! Fresh eggs are important, too.
I used four egg whites in my recipe but if you want your macaroons to be less moist you can back it down to three and you’ll be just fine.
You whisk together the egg whites, sugar, vanilla extract and salt together and once it becomes glossy and foamy on top, you fold in the shredded coconut. Once everything is evenly combined you scoop it onto a baking sheet lined with parchment paper and bake them until they’re golden on the outside!
For these macaroons I made classic coconut macaroons, and then dipped half in dark chocolate and drizzled dark chocolate over all of them. You can make these your own by mixing in mini chocolate chips, dried fruits, nuts, marshmallows or whatever sounds good to you!
Growing up my family would get together with other families and friends for our Passover Seder, a feast that marks the beginning of Passover. The National Jewish Outreach Program (NJOP) is leading an initiative called Passover Across America designed to make it easier for individuals across the country to celebrate Passover and experience an authentic Passover Seder. Learn more about their initiative here: Passover Across America Resource Guide
A big thank you goes to the NJOP for sponsoring this macaroon recipe post in celebration of Passover. Follow NJOP on twitter here: Jewish Tweets on Twitter and visit Juicy bits of Judaism for more details on Passover traditions.
These macaroons will last for five days in an airtight container or you can wrap them individually in plastic and keep them in the freezer for a few months.
Hugs, kisses + yummy dishes…. xoxo
Coconut Macaroons with Chocolate Drizzle
- Total Time: 45 minutes
- YIELDS 18 macaroons
- 4 large egg white
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 14oz package sweetened, shredded coconut
- (optional) melting chocolate, dark or milk
- Heat oven to 325 degrees.
- Line 2 baking sheets with parchment paper
- In a table mixer, with a hand mixer, or by hand, whisk together the egg whites, sugar, vanilla, and salt until foamy on top and the sugar dissolves.
- Fold in the shredded coconut and mix together with a spatula until everything is combined.
- Using a 1 1/2 Tablespoon sized ice cream scoop, drop mixture into mounds on the parchment paper. Keep the mounds about an inch apart.
- Bake the macaroons for 25-28 minutes until golden brown on top, and still soft in the center. Rotate the baking sheets halfway through baking to make sure they bake evenly.
- Let the macaroons cool completely.
- Melt the chocolate according to package instructions (double boiler or microwave) and once it’s a thin consistency, dip macaroons into the chocolate so they are coated along the bottom and up the sides a bit. You can also drizzle the top with chocolate or do both! Place chocolate dipped macaroons into the fridge so the chocolate can harden a bit.
- Macaroons keep for five days in an airtight container or in the freezer (wrapped individually in plastic wrap) for a few months.