Chocolate Chunk Macaroons

3.3

(50)

18 Reviews

By

Martha Stewart Test Kitchen

Updated on October 8, 2019

Yield:

20

Looking for an easy sweet dessert to serve for Passover? This crowd-pleasing recipe for macaroons offers an intense chocolate flavor without ingredients to be avoided during the Jewish holiday, such as leavened bread, wheat, oats, barley, spelt, and rye.

Ingredients

¾ cup sugar
2 ½ cups (about 3 ounces) unsweetened shredded coconut
2 large egg whites
½ cup semisweet chocolate chunks
1 teaspoon pure vanilla extract
Pinch of salt

Directions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.