These chocolate chip macaroons are delicious chocolatey and chewy cookies. Made with sweetened coconut and mini chocolate chips, they make a great addition to Passover since they are dairy free, parve, and flourless.
¾cupmini semi-sweet chocolate chipsdairy-free if desired
Instructions
Preheat the oven to 325°F and line two rimmed cookie sheets with parchment paper and set aside.
In a large bowl, mix together the shredded coconut, potato starch, sugar, and salt.
In a separate medium bowl, whisk together the egg whites, vanilla extract. Whisk by hand for about 3 minutes until frothy, foamy, and starting to thicken, but no peaks are necessary.
Add the egg whites to the coconut mixture and fold until just combined, and then mix in the mini chocolate chips.
Scoop 2 tablespoonful mounds of batter onto the prepared pan. A cookie scoop is helpful here, but 2 spoons will work as well. The cookie batter can be shaped one of three ways: a rounded mound, a little more free-formed like a haystack, or the mound can be pinched at the top like a mini volcano. The cookie shape can be adjusted with your fingertips once they are placed onto the pan. Wet your hands to prevent the batter from sticking to you. Place cookies 1 inch apart.
Bake for 15-18 minutes or until they have a few flecks of light golden brown.
Wait a few minutes and then transfer the cookies to a wire rack. Cool macaroons completely before storing in an airtight container on the counter for up to 3 days or in the fridge for 1 week.
Notes
¾ cup of chocolate chips is the perfect balance of tasting both the macaroon and the chocolate chips. You can use ½ cup chips if you don’t like it too chocolatey or can use 1 cup of chips if you think the more chocolate the better.
Storage instructions: Macaroons are ideally eaten the day off if you want the edges to be crispy but the inside to be soft and chewy. But, realistically, they will be stored in most homes for Passover. I recommend storing in a container on the counter for up to 3 days, or in the fridge for a week.
Freezing instructions: You can also freeze them sealed well, but keep in mind when defrosted, the macaroon condensation will make them softer, so they won’t have a crisp exterior.