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
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)
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
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.
Spread melted chocolate onto macaroon. Place on parchment paper until chocolate is set.
You can spread the chocolate onto matzo pieces as well.