Recipe courtesy of Wayne Harley Brachman
Chocolate-Coconut Macaroons
- Yield: 24 macaroons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 79
- Total Fat
- 5
- Saturated Fat
- 4
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 7
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 7
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
2 cups unsweetened coconut flakes
2 egg whites
1/2 teaspoon coconut extract
1 cup confectioners' sugar (see Cook's Note)
2 ounces semisweet chocolate
Directions
- Preheat oven to 350 degrees. In bowl, mix together coconut, egg whites and extract. With mixer on low, feed in confectioners' sugar. Form into balls and line up on nonstick or parchment lined cookie sheet. Bake for 15 minutes and browned on the outside. Let cool. Melt chocolate in double boiler. Drizzle over macaroons with slotted spoon.
Cook’s Note
Confectioners' sugar is kitniyot and is not consumed in Ashkenazi communities during Passover.