the macaroon has its moment
It’s Passover and that means macaroons (not to be confused with macarons)!
Every Passover for more than a decade, I’ve made these macaroons. The recipe, by Martha Stewart, is very easy.
A friend and I began this tradition well before we had kids, but eventually their little hands got right in there.
You’re supposed to make a loose haystack shape but my macaroons are more like snowballs.
Golden brown coconut, melted chocolate chips, caramelized sugar…the language of love!
This one didn’t stand a chance of making it off the cookie sheet alive.
Return of the mac!
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.
