the macaroon has its moment

the macaroon has its moment

It’s Passover and that means macaroons (not to be confused with macarons)!

This recipe is from Martha Stewart.

Every Passover for more than a decade, I’ve made these macaroons. The recipe, by Martha Stewart, is very easy.


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

A friend and I began this tradition well before we had kids, but eventually their little hands got 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, caramelized sugar…the language of love!



This one didn't stand a chance.

This one didn’t stand a chance of making it off the cookie sheet alive.


More than just a pretty plate.

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.

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