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Macaroons, Chocolate I (P, KLP)
Source: California Kosher
Serves: 36

2 egg whites
1 tsp. vanilla
1/4 tsp. salt
1/2 cup sugar
1 cup semisweet chocolate pieces, melted and cooled
1 7-oz. package flaked coconut (2-2/3 cups)

Line a cookie sheet with foil; set aside.

In a large bowl, beat egg whites, vanilla, and salt with an electric mixer on high speed until soft peaks form.

Gradually add sugar, 1 tablespoon at a time, beating about 3 minutes on high speed or until stiff peaks form. Fold in melted chocolate; fold in coconut.

Drop cookie dough by rounded teaspoons 2" apart on the prepared cookie sheet.

Bake in a 325°F oven for 13 minutes. Cool cookies completely on cookie sheet. Carefully peel cookies off foil. Repeat with remaining cookie dough, using a clean piece of foil for each batch. (Dough will stiffen upon standing.)

Poster's Notes:
Semisweet chocolate complements the coconut in these chewy cookies. Since they are leavened with beaten egg whites, rather than leavening agents or yeast which are forbidden during Passover, they are an ideal dessert for the holiday.

Posted by Avril Adelman

Nutritional Info Per Serving: 59 cal., 3g total fat (2g sat. fat), 0mg chol., 20mg sodium, 6g carb., 1g fiber, and 0g protein.
Dietary exchanges: 1/2 other carbohydrate, 1/2 fat.