Chocolate-Chocolate Chip Macaroons

Reprinted with permission from
Divine Kosher Cuisine:
Catering to family & friends
By Barbara Wasser and Rise Routenberg

Moist, chewy and chocolatey, the staple Passover macaroon has never been better.

Food Editor's Notes:  These macaroons are very chocolaty and delicious!  Be sure to cool them thoroughly and then store in a tightly covered container.  These are best eaten within a few days, but you may not have them around that long!  If you do want to make them in advance, Barbara suggests that you take them out of the oven when they are the consistency of a chocolate lave cake, i.e. very, very soft.  They may be frozen and then refreshed in the microwave for 10 to 15 seconds or until the chocolate is gooey!  Don't overdo it!


16 ounces chocolate chips, divided
2 large egg whites
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 1/4 cups shredded coconut

1.  Preheat oven to 350 degrees.  Line cookie sheets with parchment or brown paper

2.  Melt 12 ounces chocolate chips and cool

3.  Beat whites at high speed with electric mixer until foamy.  Add sugar gradually and beat until stiff peaks form.  Add salt and vanilla.

4.  Fold in melted chocolate, remaining chocolate chips, and coconut.

5.  Drop by teaspoons on sheets and bake 15 to 20 minutes.  Cookies may look soft but will get firm.  Do not over bake!

Yields: 24 cookies

Barbara Wasser contributed this recipe to  She is a co-author and the recipe editor of Divine Kosher Cuisine, the cookbook of Congregation Agudat Achim in Niskayuna, New York.  The book was published in March 2006 and includes more than 400 recipes for holidays and all occasions, for home cooking and entertaining.  See the website for more information on this fantastic cookbook.

Chocolate Chocolate Chip Macaroons