A classic and delicious sweet ending to your Passover meal.
Passover - Chocolate-Dipped Coconut Macaroons
Double or triple this recipe for a very welcoming Passover hostess gift, or to give as parting gifts.
| Servings | Prep Time |
| 20macaroons | 5mins |
| Cook Time | Passive Time |
| 18mins | 1hour |
|
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Ingredients
- 3cups shredded coconut
- 3 large egg whites
- 2/3cup baker’s sugarsuperfine
- 2tbsp potato starchPLUS 1 tsp (or cornstarch*)
- 1-1/2tsp vanilla extract
- 1tsp coconut extractoptional
- 1/2tsp kosher salt
- 1-1/2cups semisweet chocolate chips
Instructions
- In a large bowls toss thoroughly to combine, shredded coconut, potato starch (or cornstarch, if using), baker’s sugar, and kosher salt. Set aside.
- In a medium-size bowl, whisk together egg whites, vanilla extract, and coconut extract until foamy (about 20 seconds).
- Stir in egg whites mixture into coconut mixture until thoroughly combine.
- Tightly cover with plastic wrap and set aside for 1 hour, allowing coconut to soften. Give it a good stir every 20 minutes.
- Preheat oven to 325 degrees. Line one 1/2-sheet pan with parchment paper.
- Give the macaroon batter another stir.
- Using a medium size (1-1/2 ounce) scoop, scoop macaroon batter onto the parchment-lined sheet pan one apart.
- Bake in a preheated 325 degree oven for 18 minutes, or until the tops and bottom are golden brown.
- Let cool on sheet pan 5 minutes, then transfer the coconut macaroons to a cooling rack to cool completely (about 40 minutes).
- Line a sheet pan with parchment, set aside.
- In a microwave-safe bowl, in increments of 20 seconds, microwave (on HIGH) to melt chocolate chips (about 1-1/2 to 2 minutes total), stirring in between. When most of the chops have melted, and only some lumps remain, stop using the microwave, and stir to finish melting.
- Holding the top of the cooled coconut macaroon, gently dip the bottom into melted chocolate, pressing to coat up the side 1/4 inch. Gently wipe of an excess chocolate with a rubber spatula. Set dipped macaroon onto the parchment-lined sheet pan.
- Repeat with all macaroons. Microwave chocolate for 20 seconds, if it starts to thicken.
- Transfer any remaining melted chocolate to a disposable pastry bag or zipper bag. With a pair of scissors, cut the tip just enough to allow chocolate to easily pipe a thin line.
- In a back and fourth zigzag motion, using slight pressure, pipe a drizzle over tops of the coconut macaroons with melted chocolate.
- Allow chocolate to set at room temperature for 3 hours, or set in refrigerator 10 minutes.
- Store in an airtight container. Keeps for a week.
- Makes 20 2-1/2 inch coconut macaroons.
Recipe Notes
*Cornstarch During Passover
The Rabbinical Assembly, the governing body for the Conservative movement of Judaism, declared in 2016 that kitniyot, which encompasses legumes (such as peanuts, beans and peas), rice, and corn, are kosher for Passover.
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