Ingredients for Passover Coconut Almond Orange Chocolate Macaroons
- 4 large egg whites
- Granulated Sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Desiccated Coconut
- Slivered Almonds
- Orange, Zest Of
- 1 cup semi-sweet chocolate chips
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How to Make Passover Coconut Almond Orange Chocolate Macaroons
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a clean, grease-free bowl, beat egg whites with an electric mixer until soft peaks form.
- Gradually add sugar and salt, beating on high speed until stiff, glossy peaks form.
- Gently fold in vanilla extract and orange zest.
- Gently fold in shredded coconut and slivered almonds until just combined.
- Using a tablespoon, drop rounded spoonfuls of the mixture onto the prepared baking sheets, leaving space between each macaroon.
- Bake for 20-25 minutes, or until golden brown.
- Let the macaroons cool completely on a wire rack.
- Melt chocolate chips in a microwave-safe bowl in 25-second intervals, stirring until smooth and melted.
- Dip the bottom of each cooled macaroon into the melted chocolate, allowing excess chocolate to drip off.
- Place the dipped macaroons back onto the wire rack to allow the chocolate to set completely before serving and storing.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
249g
Fat
74g
Carbs
24g
