I’ll admit it – this recipe is coming down the pipeline a little bit late. While I would have liked to post it before Passover, so that friends and family could impress their peers with these delicious mounds of goodness, time was not on my side.
However, all hope is not lost. While macaroons have a reputation for being the “Passover cookie,” they are under appreciated at all other times of the year. I’ll take this moment to point out that that they make a gift for a gluten-free friend, or for any die-hard coconut lover.
This recipe also defies all stereotypes about these little coconut mounds. While many of us probably have negative associations with macaroons after gnawing down on the spongy cakes that came out of aluminum tin cans, these cookies are different. They are rich, moist, and sure to win over even your pickiest of guests.
Chocolate Chip Macaroon Recipe (adapted from The Kitchn)
- 3 cups sweetened, shredded coconut
- 4 large egg whites
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- chocolate chips
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Combine the egg whites a large bowl and whisk on medium speed until frothy (1-2 minutes). Add the sugar, vanilla, and salt and whisk again until incorporated.
- Add the chocolate chips and coconut and stir until the coconut is evenly coated with the egg mixture.
- Using your hands or a spoon, mold the coconut mixture into balls about 1 1/2 inches in diameter. Place on the baking sheet about 2 inches apart.
- Bake for 15-20 minutes, or until the tops of the macaroons are golden brown.
- Remove and let cool for 10 minutes.