Ingredients 2 extra large egg whites, (70 grams) 3/4 cup sugar, (150 grams) 3 cup unsweetened shredded coconut, (170 grams) 1/2 teaspoon almond extract 1/4 teaspoon kosher salt 1 cup bittersweet or semisweet chocolate chips, (170 grams)
Instructions 1. Preheat the oven to 350°F. Line two baking sheets with parchment paper. 2. In a large bowl, stir all of the ingredients except the chocolate chips until fully mixed. Let the mixture sit for 3 minutes. Stir again. Add the chocolate chips and stir to mix well. Using a 1/3-cup ice-cream scoop, place eight or nine mounds on each prepared baking sheet. Flatten each macaroon, using clean, damp fingers. 3. Bake for 15 minutes and rotate the pans for even baking. Bake for 6 minutes more for a deep golden toasted color, or 8 minutes more for a darker, crunchy macaroon. 4. Let cool on the parchment. You will have to peel the cookies from the parchment when they are cooled, but they will come off. Transfer to a rack to cool completely. Store in an airtight tin with parchment between the layers.
Description These don't taste like most Passover macaroons. Way better.
Yield
16 to 18
Notes These froze very well and served nicely.
Source Jamie Geller who credits Nosh on This
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