I have a friend in my life whose relationship goes all the way back to our baby pictures together. Susan Zenn is two months older than I. Because our mothers have always been dear friends, they put the two of us in a crib together, got out their cameras and provided us fabulous life long memories.
Susan now lives in North Carolina, but fortunately for me, her cousin Diane spends part of the winter down here in sunny South Florida. Last week the three of us got together for lunch and time flew by reminiscing and catching up with each other.
As is frequently the case when I get together with friends, our conversation got around to one of my favorites subjects, desserts. Among the many, many, many sweet treats discussed, Susan told me about Chocolate Macaroons that she swore were her favorite Passover dessert.
True to her word, Susan emailed me the recipe and I could not wait to bake them. They could not have been easier to make and I loved the idea of adding melted unsweetened and semisweet chocolates to the batter.
To say that I am crazy about them would be an understatement. As soon as the cookies cooled down, I tried one and immediately pulled two more eggs out of the refrigerator so I could bake a second batch.
Passover, which is the Jewish holiday that celebrates the freedom of the ancient Israelites from slavery in Egypt, forbids foods that leaven. Fortunately, these Chocolate Macaroons are not on the forbidden list.
But do not think for one moment that these cookies are appropriate only for those observing Passover. They are for everyone, everywhere, everyday. My only problem is knowing that two batches are not nearly enough to get us through the holiday.
I can’t wait to see what the next recipe is that Susan shares with me. Don’t worry; I will pass it along to you, too!
|Chocolate Macaroons|| || |
- 4 ounces semisweet chocolate
- 2 ounces unsweetened chocolate
- 2 large egg whites, room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 cups sweetened shredded coconut
- Preheat oven to 325°. Line two baking sheets with parchment paper and set aside.
- Melt semisweet and unsweetened chocolate together, microwave or stovetop, and set aside for 10 minutes to cool.
- Place egg whites in mixing bowl. Beat of medium speed until frothy. Gradually add sugar. Scrape down bowl and beat until fluffy. Add vanilla extract.
- Remove from mixer and fold in cooled chocolate. Lastly, fold in coconut.
- Scoop dough onto parchment lined baking sheets, 1 tablespoon at a time. Bake in 325° oven for 13-15 minutes, until top has a light crust on it. Remove from oven and cool completely on baking sheets.