Toasted Chocolate Chip Macaroons
One of my favorite Passover recipes, Toasted Chocolate Chip Macaroons are crazy good! They are nothing like the bombs you get in the can (you all know what I’m talking about). They are crunchy on the exterior and chewy and delicious on the inside.
Toasting the shredded coconut is key to this tasty confection. Adding some chopped chocolate doesn’t hurt either!
Spread the shredded coconut on a baking sheet and toast until golden, about 20 minutes.
Whisk egg whites, sugar and salt until frothy and then whisk in the vanilla, condensed milk and cinnamon.
Stir in the cooled coconut. Fold well and then stir in the chopped chocolate.
Scoop the batter using your hands and form a round shape. Place on a parchment-lined baking sheet. Top with extra chocolate flakes and a light sprinkle of flaky sea salt.
Bake until golden and crunchy, about 20 minutes.
Let cool and serve either warm or at room temperature.
Share Your Thoughts...
Toasted Chocolate Chip Macaroons
Makes: 24 cookies
Prep Time: 10 minutes
Bake Time: 40 minutes
Total Time: 50 minutes
Ingredients
- 14 ounces sweetened shredded coconut
- 4 large egg whites
- 2 tbsp packed brown sugar
- 1 tsp sea salt
- 1/2 tsp vanilla extract
- 1/2 cup condensed milk
- 1/2 tsp cinnamon or to taste
- 2 ounces semi or bittersweet chocolate, chopped (1 tablespoon reserved)
- Flaky Sea Salt
Instructions
Place racks in upper and lower thirds of oven. Preheat to 325°F. Spread shredded coconut on a baking sheet in an even layer and toast on top rack, shaking 3 to 4 times until coconut is golden brown, about 20 minutes.
Whisk 4 egg whites, sugar and salt until frothy. Whisk in vanilla, condensed milk and cinnamon. Stir in cooled coconut. Fold in well. Stir in chopped chocolate.
Scoop out heaping tablespoons using wet hands. Do not pack too tightly but form a nice round shape. Place on a parchment lined baking sheet. These do not spread. Top with leftover chocolate flakes and a light sprinkle of flaky salt flakes.
Bake macaroons until golden and crunchy, about 20 minutes. Let cool on baking sheet. These are delicious warm but they should be cooled completely before storing.
Store in a zip lock bag or an airtight container on the counter or in the freezer. If you want a crunchy exterior you should reheat them for about 5 minutes at 300°F.
Recipe from This is How I Cook
Recipe Reviews