If you are looking for a quick and easy cookie recipe that is gluten-free, dairy-free and taste absolutely delicious, you must try these Coconut Macaroons with Chocolate Drizzle!
For those of you who are not familiar with Passover (also known as Pessah), it is a 8-days long holiday where Jews avoid eating anything that contains leavened food or yeast.
For this reason, ingredients that could rise or sprout are forbidden for a week. That includes any food made out of grains (Wheat, Oats, Rye, etc...), so anything that contains flour (such as most cakes or pasta) is avoided.
I find Passover to be a really nice family tradition, although it surely does not make it easy on an everyday baker!
The recipe I am sharing with you today - Coconut Macaroons with Chocolate Drizzle - is perfect for Passover because it does not require the use of any grains or leavened food.
Nevertheless, it is also just as perfect for any other day of the year, whether you are celebrating the jewish holiday or not ! Just like the last recipe for the Peach Almond Olive Oil Cake, this recipe is Gluten-Free and Dairy-Free!
Macaroons (not to confuse with Macarons; yes one extra "o" makes all the difference)! are small biscuits most commonly made out of Ground Almonds.
For this batch, I tried another version of the recipe that uses Shredded Coconut instead of Ground Almonds.
The recipe is seriously SUPER simple, not to mention that it only requires two main ingredients: Shredded Coconut and Egg Whites, beaten into a meringue.
With that base, you can use your imagination and create all sorts of different combinations! I decided to keep it simple and only added Brown Sugar and Vanilla Extract to the recipe.
The Chocolate Drizzle on top is, well... the icing on the cake!
I have seen many different toppings for Coconut Macaroons such as Lemon Curd, Berry coulis, Chocolate Chips, Nuts, etc...
Again, that is the beauty of such a simple recipe; you can really make it your own!
Made this recipe? Let us know if you liked it by leaving a comment and rating below! And don't forget to share your creation on Instagram with the hashtag #abakingjourney and tag @a.baking.journey
Coconut Macaroons with Chocolate Drizzle
- 4 Egg Whites
- 1 pinch Salt
- 1 teasp. Vanilla Extract
- 3 tbsp. Brown Sugar
- 2 1/2 cup Shredded Coconut
- 1/2 cup Dark Cooking Chocolate
- 1/4 cup Milk - I used Soy but any milk will do
I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
- Turn your oven on 130°.
- Separate the Egg Whites and Yolks and place the Egg Whites in a large bowl.
- Add the Pinch of Salt and Vanilla Extract then start beating with a hand mixer.Gradually add the Sugar (one tablespoon at the time) as soon as the Egg Whites start to get foamy, while still beating the eggs.Keep beating until hard peaks form.
- Gently fold in the Shredded Coconut manually, one cup at the time but try not to over mix the batter to avoid breaking the meringue.You should end up with a very light batter that can hold its shape. If the batter seems too liquid to roll into small bowl, keep adding some Shredded Coconut.
- Line a large flat tray with Baking Paper.Form small balls with your hands, using your palms to shape them.Alternatively, you can use a small ice cream scoop or tablespoon to form the balls.Bake for 15 to 20 minutes, until the Macaroons turn golden then remove from the oven and let them rest until completely cool.
- In the meantime, place the Milk in a small pot on low heat and warm up the milk. Remove from the heat before it starts boiling.
- Place the Cooking Chocolate into a heat-proof bowl, then cover it with the warm milk and stir until completely melted.
- Let the Ganache cool down a bit as you do not want to use chocolate that is too warm; it could melt on the Macaroons as a result.Drizzle the chocolate over the Macaroons and let them rest until the Chocolate has set.