These crunchy macaroons are the perfect dessert for Seder or anytime. I combined unsweetened and sweetened shredded coconut for a not–too-sweet macaroon. I added chopped, roasted almonds and almond extract. Then I spread it with chocolate for a treat that’s just sweet enough.
Makes about 18 small macaroons
2 large egg whites
1 Tb sugar
½ teaspoon pure vanilla extract
½ tsp almond extract
1 cup unsweetened shredded coconut
1 cup sweetened flaked coconut
1/2 cup roasted and crushed almonds (I buy mine at Berkeley Bowl, but you can roasted almonds and crush in food processor)
½ cup semisweet Guittard chocolate baking chunks (I get mine at Berkeley Bowl) or chocolate chips
1 teaspoon butter
Preheat oven to 300°F. Line a baking sheet with parchment paper
Whisk together sugar and egg whites until frothy.
Stir in coconut and nuts
When macaroons are cool, make the chocolate spread:
Microwave chocolate chips and butter in a small bowl, on high for 1 to 1½ minutes until melted; stir until smooth.
You can spread the chocolate onto matzo pieces as well.
If you don’t want to go to the trouble of making chocolate spread, put Nutella on the macaroons.