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Chocolate Dipped Passover Coconut Macaroons
Yield: About 3 dozen macaroons
8 large eggs (approx. 1 cup), whites only, whisked until frothy
2 cups sugar
¾ tsp salt
3 T corn syrup
6 cups desiccated unsweetened coconut
6 to 7 T cake meal matzah flour
1 ½ tsp almond extract
1 cup semi-sweet chocolate chips or peanut butter baking chips
1 T vegetable oil
1. Preheat oven to 325 degrees. Line baking sheets with parchment paper and set aside.
2. In a medium sized bowl, combine frothy egg whites, sugar, salt, and corn syrup until well blended. (At this point this mixture can be heated together in a double boiler over simmering water until quite warm. Stir occasionally to avoid scorching.)
3. Combine the coconut and cake meal matzah flour together, then add to the egg white mixture. (If using the double boiler method, continue cooking in the double boiler, stirring occasionally, until hot to touch, about 150 degrees. Remove from heat.)
4. Stir in the almond extract.
5. Use a medium sized ice cream scoop to shape the dough, pressing the dough into the scoop firmly and using the back of your hand to level off so that each cookie is uniformly sized and shaped. Place onto lined baking sheets.
6. Set aside 30 minutes. Then bake about 10 to 15 minutes or until the tops of the macaroons are golden brown. Rotate baking sheets halfway through baking.
7. Allow macaroons to cool completely on baking sheets before peeling them off the parchment paper.
8. Place the baking chips (semi-sweet chocolate or peanut butter) and vegetable oil in double boiler (or can microwave) to heat until baking chips are melted. Let set 1 minute then begin dipping the bottoms of the macaroons and place onto chilled and parchment lined baking sheet.
9. Refrigerate approx 15 minutes or until dipped bottoms have set.