The challenge with the oh-so-lovely last course of a Passover Seder is that your dessert can't use any grains that ferment and leaven when mixed with water.
According to Jewish law, five grains are forbidden during Passover: wheat, rye, barley, spelt, and oats. (In America, most people also avoid corn and rice during Passover.)
These delicious macaroons are an ideal dessert for a Passover Seder. Free of any leavening ingredients, they are also gluten-free and are absolutely divine! Holiday of not!
- 2 egg whites
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon cocoa powder
- 1 1/3 cups very finely shredded, unsweetened coconut
- 3/4 cup melted semi-sweet chocolate, room temperature
- 3/4 cup mini- chocolate chips
Makes 2 1/2 dozen cookies
Prep Time: 15 minutes
Cooking Time: 15 minutes
Preheat the oven to 325 degrees and cover two baking sheets with parchment paper. Set aside.
In a medium-sized mixing bowl, use a whisk to whip the egg whites until they are very frothy (soft peaks), about 4 minutes. Add the sugar, salt, and vanilla, and whisk to blend. Then use a spoon to mix in the cocoa powder, coconut, and melted chocolate. Once the batter is well combined, fold in the mini-chocolate chips.
Using a 1 1/4-inch ice-cream scoop or a spoon, form approximately 1 to 2 inch balls of dough and place them on the parchment-covered baking sheets, spacing them at least 2-inches apart.
Bake in the preheated oven just until the cookies become solidified, about 15 minutes.
More Passover desserts:
Salted Dulce de Leche-Chocolate Matzo
Chocolate Flourless Cake
Flourless Chocolate Decadence Cookies