Polly Levine from Chestnut Lane Café shares a recipe for chocolate macaroons that are perfect for Passover.
4 oz. bittersweet chocolate, melted
1/4 cup unsweetened cocoa, sifted
3/4 cup sugar
2-1/2 cups shredded unsweetened coconut
3 large egg whites
1 tsp. vanilla extract
Pinch of salt
Heat oven to 350 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine cooled chocolate and all of the remaining ingredients. Mix well with your hands.
Dampen your hands with cold water. Form about 2 tablespoons of mixture into a mound on prepared baking sheet. Repeat placing approximately 1 inch apart.
Bake until just firm to the touch, but soft in the center, about 15 to 20 minutes. Let cool. Can be stored up to 3 days.