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Jewish Recipes --> Recipes --> Passover Recipes --> Macaroons

Chocolate Macaroons
Recipe from: The New York Times Passover Cookbook
(Adapted from Doris Schechter) These intensely rich morsels are one of the most popular varieties of macaroons sold at Doris Schechter's restaurant and bakery, My Most Favorite Dessert Company, in Manhattan.

Makes: 2 dozen macaroons
Recipe Ingredients:
  • 1 1/3 cups blanched almonds (8 ounces)
  • 3 large egg whites
  • 1 cup sugar
  • 3 ounces semisweet chocolate, melted and cooled to room temperature
  • 7 ounces sweetened shredded coconut

1. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper.

2. Grind the almonds in a food processor, and set aside. In a large bowl, beat the egg whites until stiff. Alternately fold in the sugar and ground almonds; then gently fold in the melted chocolate and the coconut. Drop from a teaspoon onto the lined cookie sheets, leaving 1/2 inch between macaroons. Bake 20 minutes.

 

 

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Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods