Chocolate Dipped Macaroons

 Streus and I decided for a holiday-themed April; with Passover and Easter this month, we figured it was an excellent opportunity to dig up some recipes we like for the season.

 

I’m of the Passover celebrating persuasion and per usual, I’ll be in Denver to celebrate the holiday with my family. For the second year in a row, Streus and her kiddo Addison are going to join us for our family seder. They are excellent guests, not just because they both (and I fully include Addison in this observation) are fantastic conversationalists, but also because they are the type of people see gefilte fish for the first time, and are excited to try something new versus  questioning why they’re eating a jarred fishball preserved in fish jelly (not that I’m saying that healthy curiosity about said fish is unreasonable…).

 

I recently found a old Passover I’d printed out many years ago, for chocolate dipped macaroons. I vaguely remember making the cookies just once, but that they were delicious – way better then the traditional canned macaroons. I dusted off the recipe and tried them out again – full of coconut and a bit of almond, they have a great chewy texture but still taste nice and light. With the added chocolate, these are definitely cookies that don’t need to be relegated to just an annual holiday.

 

 

 

Chocolate Dipped Macaroons

from Bon Appetite, wth some slight alterations

 

5 large egg whites

1 teaspoon pure vanilla extract

1 1/3 cup sugar

4 cups unsweetened coconut, lightly toasted

3/4 cup slivered almonds, toasted, cooled, and ground

12 ounces semi sweet chocolate chips

 

Preheat oven to 275. Line 2 large baking sheets with parchment paper or silpat.

 

Place egg whites and vanilla in the bowl of an electric mixer, and beat on high speed until soft peaks form. Gradually add sugar, beating until meringue is very thick (similar to marshmallow cream), about 5 minutes. Fold in coconut, then ground almonds. Drop batter by rounded tablespoonfuls (I used a small cookie scoop) onto prepared cookie sheets.

 

Bake macaroons until pale beige and dry-looking (though insides will still be soft), about 25 minutes. Transfer baking sheets to racks, cool macaroons completely. Transfer macaroon to a work surface, and re-line the pans with clean parchment.

 

Melt chocolate in a double boiler, or in the microwave (heat/stir in 30 second bursts). Using an offset spatula, or a knife, spread melted chocolate on the bottoms of the cooled macaroons. Place upside down on parchment paper, and chill until chocolate is firm, about 1 hour.

 

 

 

 

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