Just in time for Passover, these wonderfully easy and delicious macaroons have become a favorite at our Seder. Aunt Rebecca was my friend Ruth’s aunt and this is her recipe. Aunt Rebecca came from the West End of Boston. Her memory lives on in these yummy chocolate treats.
¾ cup Ghirardelli 60% bittersweet chocolate chips (11.5 oz. pkg.) or ¾ cup Kosher for Passover bittersweet chips
3 egg whites
2-3 Tbls. sugar (I use 2.5)
½ tsp. vanilla
1 large pkg. sweetened coconut (14 oz.) or 2 small (7 oz. each) packages
- Preheat oven to 350 degrees.Melt chocolate chips in microwave (1.5 minutes on high)
- Beat egg whites until foamy. Add sugar and continue to beat; add vanilla.
- Add egg whites mixture to melted chocolate, folding them together carefully; add in coconut. Mix well.
- Drop large spoonful ( about 2 Tbls.) of batter onto parchment lined baking sheet. Bake 15 minutes and cool.