Passover Chocolate covered Almond – Coconut Macaroons


These crunchy macaroons are the perfect dessert for Seder or anytime. I used unsweetened shredded coconut with only 3 Tablespoons sugar for a not–too-sweet macaroon. I added chopped, roasted almonds, vanilla and almond extract. Then I spread it with dairy free chocolate sauce for a treat that’s just sweet enough.

Makes about 10 macaroons

Macaroon dough:
3 large egg whites
3 Tb sugar

½ teaspoon pure vanilla extract

½ tsp almond extract

2 cups unsweetened shredded coconut

1/2 cup roasted and crushed almonds (I buy mine at Berkeley Bowl, but you can roasted almonds and crush in food processor)

chocolate chips and coconut oilChocolate dip:

½ cup semisweet chocolate chips or Guittard chocolate baking chunks

2 teaspoons coconut oil


Preheat oven to 300°F. Line a baking sheet with parchment paper


Whisk together sugar and egg whites until frothy.

Stir in vanilla, almond extract, coconut and nuts

???????????????????????????????Grab a handful of the dough in your hand and squeeze together until it feels solid. Place macaroons on the parchment lined baking sheet.

baked macaroonsBake macaroons about 18 minutes or until they are light golden on top. Let cool on baking sheet for five minutes. Transfer to a wire rack to cool.

When macaroons are cool, make the chocolate spread:

Microwave chocolate chips and coconut oil in a small bowl, on high for 1 to 1½ minutes until melted; stir until smooth.pouring chocolate sauce on macarooms

Spread melted chocolate onto macaroon. Place on parchment paper until chocolate is set.

chocolate covered matzo

You can spread the chocolate onto matzo pieces as well.