Flourless Chocolate Coconut Macaroons for Passover or anytime…
These cookies were a GIANT hit at Rosie’s. We made them for Passover when those who observe the holiday must refrain from eating flour (at least on the nights of the seder when families and friends sit down to commemorate the Hebrews’ liberation from slavery in Egypt).
But of course, you do not have to be Jewish OR gluten free to love these cookies. They are easy to make and astoundingly delicious and I am grateful to Leah Winograd who shared her recipe with me around 45 years ago!!
The Recipe
Ingredients: makes 12 cookies
2 oz. unsweetened chocolate
4 oz. semisweet chocolate
2 tablespoons unsalted butter
2 large egg whites
½ cup sugar
1t. pure vanilla extract
2 cups shredded sweetened coconut
Instructions:
Preheat the oven to 370 and line a baking sheet with parchment paper or grease it lightly with vegetable oil
Melt both chocolates and the butter in the top of a double boiler placed over simmering water then allow to cool till tepid.
Place the egg whites in a medium size mixing bowl and beat with the whip attachment of an electric mixer until frothy, about 30 seconds. bc
Gradually add the sugar in a stream and beat until the mixture is the consistency of marshmallow fluff, about 30 more seconds
Blend in the vanilla, the melted chocolate/butter mixture and then the coconut by hand.
Drop heaping tablespoons of the batter onto your prepared sheet leaving about 1.5 inches between scoops.
Bake the cookies until a thin crust forms on the outside, about 14 minutes, then allow the cookies to cool on the baking sheets.
Adapted from Rosie’s All Butter, Cream-Filled, Sugar-Packed Baking Book published by Workman Publishing in 2011.