the macaroon has its moment

It's Passover and that means macaroons (not to be confused with macarons)! Bring on the coconut...

It’s Passover and that means macaroons (not to be confused with macarons)! Bring on the coconut…

 

This recipe is from Martha Stewart.

Every Passover for the past decade, I’ve made these macaroons with my friend Melissa.

 

We began this tradition well before we had kids, but now the kids get right in there.

We began this tradition well before we had kids, but now little hands get right in there.

 

I am meeting a macaroon as I type this.

You’re supposed to make a loose haystack shape but my macaroons are more like snowballs.

 

Golden brown coconut, melted chocolate chips...

Golden brown coconut, melted chocolate chips, carmelized sugar…

 

 

This one didn't stand a chance.

This one didn’t stand a chance.

 

More than just a pretty plate.

More than just a pretty plate!

 

Martha Stewart’s Chocolate Chunk Macaroons

3/4 cup of sugar
2½ cups unsweetened shredded coconut
2 large egg whites
½ cup semisweet chocolate chips
1 tsp pure vanilla extract
Pinch of salt

Preheat oven to 350ºF. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chips, vanilla and salt. Use your hands to mix well, completely combining ingredients.

Dampen your hands with cold water. Form 1½ tablespoons of mixture into a loose haystack shape and place on baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.

Bake until golden brown, 15 to 20 minutes. Remove baking sheet and let macaroons cool slightly. Best served warm from the oven but can be stored in an airtight container for up to three days; leave in a warm place for an hour before serving to allow chocolate to soften.