Homemade coconut macaroons, regular and chocolate (dipped in Scharffen-Berger chocolate). A most impressive Passover dessert that takes no more than 30 minutes from start to finish (plus drying time for the chocolate).
Adapted from the New Basics Cookbook:
1. Beat two egg whites with a pinch of salt until soft peaks form; add a tablespoon of sugar and beat until glossy with stiff peaks.
2. In a separate bowl, combine 5 oz. shredded coconut, 2/3 cup of sugar and one teaspoon vanilla extract (warning for the observant: vanilla extract is not technically kosher for Passover, but I can't bear to use artificial vanilla). Fold into the egg whites.
3. Using a half-sphere tablespoon or a mini ice cream scoop, scoop batter out onto a buttered cookie pan covered with buttered parchment paper.
4. Cook for 12-15 minutes at 325. Cookies are done when browned on the bottom and lightly browned on top. Makes about 20 cookies.
5. For chocolate covered macaroons, melt chocolate (I use equal parts Scharffen-Berger 62% and 70%). Remove chocolate from heat to a bowl. Dip cooled macaroons in melted chocolate and let cool.
Put them out and watch these babies disappear.
Good Passover to all!
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