Passover & Easter Dessert

spring cookies

Passover begins tonight and Easter is on Sunday, so I thought I’d share a great macaroon cookie that fits both occasions. The recipe is based off of a Martha Stewart one, but with a few of our own alterations.

Melt in Your Mouth Macaroons
Makes 15-20 (depending on the size of your macaroons)

3/4 cup sugar
2 1/2 cup unsweetened shredded coconut (recommend organic coconut)
2 large egg whites
1 tsp. pure vanilla extract
Pinch of salt
1/3 cup dark chocolate (Ghirardelli 60% cacao is wonderful)

Preheat oven to 350 degrees. Line a baking sheet with parchment paper—this is very important— otherwise the macaroons will stick to the baking sheet. In a large bowl, combine sugar, coconut, egg whites, vanilla, salt, and chocolate chunks. Roll up your sleeves and use your hands to mix all the ingredients together. TIP: If you like to have a few plain macaroons, mix the sugar through salt first and set aside a cup or two of the coconut mixture.

Wet your hands with cold water and form small to medium loose haystack shapes (about 1 1/2 tablespoons). Place them on the prepared baking sheet, leaving an inch between haystacks.

Bake until peaks and edges are golden brown, 12-18 minutes. Remove the baking sheet from oven and let the cookies rest for 2 minutes on the sheet to cool slightly. Remove the macaroons from baking sheet and place them on a wire rack to continue to cool.

These macaroons are best served slightly warm, but they can be stored in an air tight container for up to 3 days. Enjoy!

Hope you have a wonderful holiday weekend!