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Passover Chocolate Macaroons

in Diana's Recipe Book

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(total ratings: 4)
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Servings: Makes 3 dozen macaroons
Semisweet chocolate complements the coconut in these chewy cookies. Since they are leavened with beaten egg whites, rather than leavening agents or yeast which are forbidden during Passover, they are an ideal dessert for the holiday.

2 egg whites
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup granulated sugar
1 cup semisweet chocolate pieces, melted and cooled
1 7-ounce package flaked coconut (2-2/3 cups)

1. Line a cookie sheet with foil; set aside. In a large bowl beat egg whites, vanilla, and salt with an electric mixer on high speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating about 3 minutes on high speed or until stiff peaks form. Fold in melted chocolate; fold in coconut.

2. Drop cookie dough by rounded teaspoons 2 inches apart on the prepared cookie sheet. Bake in a 325 degree F (160 C) oven for 13 minutes. Cool cookies completely on cookie sheet. Carefully peel cookies off foil. Repeat with remaining cookie dough, using a clean piece of foil for each batch. (Dough will stiffen upon standing.)

Makes about 3 dozen cookies.

Date: March 30, 2003


Reviewer: ingelbert humperdink
these are sooooooooooo good, i made them for a supper this year and they were a hit.

Reviewer: Rachel
I'm so glad I found this delicious recipe! My father has been making these for years and I thought I'd surprise him this year. They are super easy to make and a huge hit at the sedar. I wish I had doubled the recipe.

Reviewer: Alice
4/2012 Another crowd pleaser at sedar. Very moist and tastey. Easy to make, They cooked a little longer than suggested, although that could be my oversight. Made 2 dozen from this recipe and they weren't big cookies. Yummy.

Reviewer: Grace
These are excellent! A favorite anytime but especially at Passover!


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