A few weeks ago for our family’s Passover seder, I was in charge of bringing dessert. I found this great (flour free, yeast free, passover friendly) recipe on Smitten Kitchen and gave it a whirl! It was a hit at the Seder, and even though the week of Passover has..passed over…I still wanted to share this yummy treat with y’all!
You will need:
14 ounces sweetened, flaked coconut
2/3 cup granulated sugar
3 large egg whites
1/4 teaspoon sea salt
1/2 teaspoon almond extract
1/2 pint fresh raspberries
one bag of chocolate chips
First, preheat the oven to 375 degree, then, line 2 cookie sheets with wax paper.
In a food processor, blend the coconut for about one minute. Add the sugar and blend for about another minute. Add egg whites, almond extract, and salt and blend for another minute (this is when it starts to smell rrrreal good). Add raspberries and pulse until raspberries are broken up (but NOT completely blended in). *Having the raspberries in chunks will create a pretty marble look later on ;).
Using a tablespoon, scoop the batter into one each mounds onto the cookie sheets. Since they won’t be ‘rising’, you can put the mounds fairly close together.
Bake in the oven for about 25-30 minutes, or until the edges look browned. I think I took mine out too soon, because they were still pretty gooey..so just watch out for that. I ended up putting mine in the fridge for a little while to firm em up.
While the macaroons are cooling, slowly melt the chocolate chips in a sauce pan, and drizzle (or ‘Jackson Polluck’ style in my case) chocolate on top of the macaroons.
All done! Now, sit back and enjoy this raspberry-coconuty-chocolatey goodness!