Passover 2022 begins the evening of April 15th, but you don’t have to be Jewish to enjoy this coconut and chocolate Passover macaroons recipe.

The gluten-free, dairy-free soft coconut cookies made from shredded coconut bound with an egg can be enjoyed plain, but we prefer them drizzled or dipped in chocolate. Completely scrumptious!

Macaroons are a crowd favorite. In our family, no dessert is better at the end of the meal than a plate of macaroons. They pair perfectly with coffee, tea, or milk.

You can enjoy them at any time of the year.

Simple to make, this recipe adds a fresh kick with lemon zest.

The macaroons take little time to stir together and bake for 10-12 minutes.

Thanks to Culinary.net for the recipe. The recipe was adapted from Martha Stewart. Click the Culinary.net link to find more sweet treat recipes for any holiday.

A how-to video follows the recipe.

> The history of coconut macaroons.

> The difference between coconut macaroons and French macaroons.
 
 
RECIPE: COCONUT MACAROONS WITH A CHOCOLATE DRIXCLE

Note that 15 of these little cookies will disappear quickly. You may want to make a double batch.
 
Ingredients For 15 Pieces

 
Preparation

1. PREHEAT the oven to 375°F.

2. WHISK together in a bowl, whisk egg. Add honey, vanilla, lemon zest, and salt; whisk. Stir in coconut until completely coated with egg mixture. Using a 1/2-inch ice cream scoop, make 15 balls, transferring each to a parchment-lined baking sheet, spacing about 2 inches apart.

3. BAKE the macaroons for 10-12 minutes, rotating halfway through, until the coconut starts to brown on the edges. Transfer the sheet to a wire rack and let cool. Before serving…

4. DRIZZLE with melted chocolate or dip the bottom sides of the macaroons in melted chocolate to cover the base. Refrigerate 15 minutes to set.
 
 

Watch The Video For A Demonstration Of This Recipe

SOURCE:
Culinary.net

[1] This recipe turns out 15 of these delicious bites. You may want to double it! (photo © Family Features | Culinary.net).

[2] You can drizzle the macaroons with chocolate, as shown in the photo above. Or, you can dip the bottoms in the chocolate, as shown in the photo below (photo DJW Two | CC-BY-NC-SA-2.0-License).

[3] If you prefer, you can dip the base of the macaroon in chocolate instead of drizzling it (photo © McCormick).

[4] A take on Almond Joy candy bar: the Joyful Almond Macaroon. Here’s the recipe (photos #4, #5, and #6 © King Arthur Baking).

[5] This take: German Chocolate Coconut Macaroons, with chopped pecans, chocolate chips, and a caramel drizzle. Here’s the recipe.

[6] Another variation: Coconut Cherry Macaroons which mini chocolate chips and candied cherries (or maraschino, if you prefer). Here’s the recipe.