Passover Macaroons

I made these light and airy macaroons in 2003 and noted “big crowd-pleaser” on my recipe card, so I thought I’d pull them out again this year. Most macaroons are dense balls of coconut cake but my memory tells me that this recipe produced ones with a weight more like marengue cookies. In other words: macaroons that can almost float.

I’ll post a photo back here after I actually make them (either tomorrow or Saturday), but wanted to get the recipe up in case anyone needed it before then. (See my next post for a photo, tips and a recipe adjustment!)
Chocolate Chip Macaroons
Makes 4-6 dozen

4 egg whites
1 cup sugar (I prefer organic, unbleached, unrefined sugar)
12 oz. chocolate chips (this year I’m using organic dark chocolate chips — yum!)*
1 Tbsp. fresh orange juice
1 tsp. grated orange zest
pinch of salt
5 1/3 cups of shredded coconut (about as much as typically comes in a package, though I like to get mine out of the organic bulk foods bin at my local natural grocery store)

Preheat oven to 325 degrees F. Line cookie sheets with baking parchment.

Beat egg whites until stiff. Gradually beat in sugar.

Beat in orange juice, orange zest, and salt. Fold in coconut and chocolate chips.

Drop by teaspoonfuls onto prepared sheets. Bake 20 minutes.

*The originally published recipe, “Chocolate Macaroons” by Mollie Franks of the San Diego Hadassah, CA, called for 12 oz. semisweet chocolate, melted to be added in with the orange juice. I adjusted it to use chocolate chips instead.

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  5. Nina - San Francisco at |

    Thanks Elizabeth, I’ll be making them in a few weeks for a grown up Springtime Tea Party that we have been invited to.

  6. Elizabeth Yarnell at |

    Hi Nina,

    Hmmm…. you’re asking me tricky baking questions, but I’ll try my best. I would think you could omit the chocolate chips without any problem, after all, the original recipe called for melted chocolate or cocoa powder (I can’t remember which), and I just switched to choc chips. They don’t melt into the batter really, more like choc chip cookies.

    In terms of storage, I put them in an air-tight container on the counter. I’ve had them last for at least a week this way(when they don’t get eaten before that!). You could probably even freeze them for longer storage, if you wanted.

    Enjoy them and thanks for reading, Nina!!

  7. Nina - San Francisco at |

    If I make them in advance, how do I store them and how long can they be stored? I want to make them a day or so before a party.

  8. Nina - San Francisco at |

    Hi Elizabeth,

    If I leave out the chocolate chips, would I need to change anything else in the recipe? Would it change the consistency or baking time? Do you think they would still taste good? We LOVE macaroons.

  9. […] Passover just a few days away, don’t forget the light and airy coconut macaroon recipe I shared last year for a different take on the classic Pesach […]

  10. Joelene at |

    Elizabeth, your recipe sounds wonderful.

    While this is not really relevant to your current post, my husband was just wondering if there was another method of cooking/cookbook you recommend for summer cooking. We’ve been eating exclusively from your GOPM menu since last October – (long winters here in Minnesota!) but he’s not too excited about heating the oven up to 450 every night when we’ve got the airconditioning going… what do you recommend?

    Thank you – and I know there is NOTHING else out there like GOPM, but maybe something close …


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