These macaroon cookies are made with just six ingredients. They may even be slightly good for you. Be sure to use unsweetened shredded coconut. But if you can only find the sweetened stuff, use less sugar by about half, or to taste. Keep an eye on them while baking because they go from golden to well done in a flash.
Salted Chocolate Chip Passover Macaroons
Servings
16 Servings
Ingredients
- 2 extra large egg whites 70 grams
- 3/4 cup sugar 150 grams
- 3 cup unsweetened shredded coconut 170 grams
- 1/2 teaspoon almond extract
- 1/4 teaspoon kosher salt
- 1 cup bittersweet or semisweet chocolate chips 170 grams
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, stir all of the ingredients except the chocolate chips until fully mixed. Let the mixture sit for 3 minutes. Stir again. Add the chocolate chips and stir to mix well. Using a 1∕3-cup ice-cream scoop, place eight or nine mounds on each prepared baking sheet. Flatten each macaroon, using clean, damp fingers.
- Bake for 15 minutes and rotate the pans for even baking. Bake for 6 minutes more for a deep golden toasted color, or 8 minutes more for a darker, crunchy macaroon.
- Let cool on the parchment. You will have to peel the cookies from the parchment when they are cooled, but they will come off. Transfer to a rack to cool completely. Store in an airtight tin with parchment between the layers.
- Credit line: Recipe from Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen, copyright © Lisa Stander-Horel and Tim Horel, 2013. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.
These cookies were a big hit at our seder last night. Maybe I didn’t mix it well enough, but I think there was a little too much salt. I might also reduce the sugar slightly next time. Regardless, they were delicious. My 3 year-old great nephew wanted to know how, precisely, I made them!
You can use vanilla extract
I have nut allergies in my family. What should I substitute for the almond extract or can I just leave it out?
hi
are the egg shites supposed to be whipped? or keep them in theirliquid state?
Patty- the probably will get soggy if frozen, although you could experiment. They do store well in a tin (not plastic) and can be made a few days in advance. Also, to refresh them, place in a low oven (250°F for 5 minutes or so).
Can I make these ahead of time and freeze? If so – any tips?
Thanks, Michele
thank you lisa! i just took them out of the oven, and i am so glad i doubled the recipe in advance! they are delicious! and next time i will add macedamia nuts – (desserts prepared for passover magically become calorie free, right?) anyway, thank you sooo much- and have a great holiday
Diamond coarse.
the recipe calls for “kosher salt” which is why i asked. there are different textures of kosher salt. regular, coarse & sea salt type
Yes, and I bet that would taste great. Just be aware that macaroons made with dried fruit will remain soft rather than crispy. Enjoy!
Absolutely That’s actually what the recipe calls for.
This recipe looks easy! Thanks!
Would crannies or a dried fruit be useed for the choc chips?
i only use koasher salt in my cooking & baking. can i use coarse kosher salt?