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Macaroons, Chocolate II (P, KLP, TNT)
Source: "The New York Times Passover Cookbook," this recipe is from Doris Schecter's restaurant and bakery in Manhattan
Yield: 30

1-2/3 cups blanched almonds
3 large egg whites
1 cup sugar
3 ounces semisweet chocolate, melted and cooled
7 ounces sweetened shredded coconut

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

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" between macaroons. Bake 20 minutes.

Posted by Paul Dunetz

Nutritional Info Per Serving: N/A