In the past few years I have become a lover of coconut. I never liked it as a kid probably due to those gross cans of macaroons that are sold at Passover time. My mother always bought them for dessert. Just hearing the can opening would send running! Yuck! This all changed after my niece introduced me to coconut iced coffee a few years ago. What an amazing treat (especially if you are really bad and use cream instead of non fat milk). I have been on a coconut kick ever since. From coconut chicken or shrimp, almond coconut pound cake, ice cream, to coconut raspberry bars. I have made several dozen recipes with coconut. Not to mention drinking coconut water, or even occasionally drinking coconut milk with a straw straight from the coconut.
Last year I needed a simple Passover dessert and decided to make some fresh, homemade macaroons. There is no way to compare these decadent, soft and chewy homemade version to the canned. They were so good! I have no idea how anyone can eat the canned version – especially since these are so easy to make.
Coconut Chocolate Chip Macaroons
1/3 cup sugar ( I generally leave this out)
6 large egg whites
1 1/2 cups unsweetened shredded coconut
2 cups sweetened shredded coconut
1/2 teaspoon pure vanilla extract – ( use gluten free extract to make these gluten free! – Thanks Martha for pointing that out!)
1/4 cup bittersweet chocolate chips
- Preheat oven to 350 degrees. Line a baking sheet with a parchment paper.
- Whisk together sugar and egg white in a large bowl.
- Stir in the remaining ingredients.
- Form mixtures in to 1 1/2 tablespoon mounds. (if mixture does not hold together well, add another egg white )
- Drop each on to sheet, 1 inch apart.
- Bake about 15 minutes until golden-brown on bottoms and edges.
- Cool on wire rack.
The macaroons will keep covered for up to 1 week.