These macaroons were a huge hit at my family’s Passover seder, so I’m super excited to share them with you! Lightly sweetened with clover honey and dipped into bittersweet chocolate, they make for a great ending to the holiday meal. I like my macaroons fairly moist and tender, and these fit the bill perfectly. They’re a lightly adapted version of a recipe from one of my favorite blogs, Elana’s Pantry.
A medium cookie scoop makes them easy to portion consistently onto the baking sheet. If you don’t have one on hand, they’re a great kitchen tool — I use mine all the time for meatballs, cookies, falafel, matzo balls . . . it’s one of my most-reached-for tools.
I went the easy route and chose to just melt the chocolate quickly rather than temper it, so these were a bit messy to eat. Nobody was complaining, though! Next time, I’d serve them in mini muffin cups for easier, cleaner presentation (or actually temper the chocolate, or both).
- 6 large egg whites
- ½ cup honey
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- 8 ounces unsweetened shredded coconut
- 8 ounces bittersweet dark chocolate, chopped roughly
- In a large bowl or stand mixer, beat the egg whites until stiff peaks form.
- Fold in the honey, vanilla, coconut, and salt. Let sit for 15 minutes.
- While the macaroon mixture is resting, preheat oven to 350ºF and line a baking sheet with parchment paper.
- Stir up the macaroon mixture to redistribute any liquid that has settled at the bottom of the bowl, then use a small (1½-tablespoon) cookie dough scoop to drop the batter onto the lined baking sheet.
- Bake for 12-15 minutes, until lightly browned on top.
- Remove the macaroons from the oven and gently transfer them to a wire cooling rack. Allow to cool to room temperature, at least one hour.
- Line a baking sheet with wax paper.
- In a small (1-quart) saucepan over a very low flame, melt ¾ of the chocolate, stirring frequently. When it has fully melted, add the remaining chocolate, turn off the heat, then stir until the chocolate is completely melted and smooth.
- One by one, dunk the macaroons into the chocolate. Slide two forks under the macaroon to gently lift it out of the chocolate, then transfer it to the wax paper-lined baking sheet. When you've dunked all of the macaroons, use a spatula to drizzle the remaining melted chocolate over the tops of the macaroons.
- Allow the chocolate to set up and cool, setting the pan in a cool, drafty spot to speed up the process.
- When the chocolate has fully set up, remove the macaroons from the wax paper and store in an air-tight container, refrigerated, for up to a week.