Do You Like Macaroons?
Growing up, my Mom never brought cookies. We just didn’t have that kind of convenience food around. No bags of chips or bottles of soda. We did bake cookies; we just didn’t frequent the cookie aisle at the supermarket. There was one exception and it happened around Passover. Mom would buy the regular and sometimes what they called “chocolate” coconut macaroons. I put that in quotes because it is really cocoa that gives them their “chocolate” punch, but I digress.
Impossible To Choose
Okay maybe I’m being dramatic but I could never choose between the “regular” coconut ones and the chocolaty ones. On the occasion that she bought both kinds my head wanted to explode. I would eat a plain one, then a chocolate one. Couldn’t decide which was better, so back to sampling. Repeat. Again and again. I am surprised my Mom never said anything. She must have noticed that they disappeared pretty quickly!
Plain & Chocolate Macaroons
If you are looking for a plain, non-chocolate macaroon, we’ve got those, too! Check out our Coconut Macaroons, with their perfect-for-Passover ingredients – and an Easter variation that shows you how to make little “nests” with Easter candy! Robin and I used to offer macaroons at our bakery, so that recipe has been around for a while, but for some strange reason I had never gotten around to developing one with added cocoa. Well, here it is! And it is even better than the ones I remember from my childhood. Super easy, too. You can whip up the batter in less time than it takes the oven to preheat.
For a streamlined recipe of our vanilla version, check out our Low FODMAP Simple Coconut Macaroons.
Also, if you are a coconut fanatic, check out our article, Is Coconut Low FODMAP?
And our article, All About Cocoa.
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Mmmm Chocolate Macaroons! Moist and packed with coconut and rich with cocoa. Low FODMAP at 1 macaroon per serving. Easy to make and keep moist for days.
Low FODMAP Serving Size Info: Makes 16 macaroons; serving size 1 macaroon
- 4 large egg whites
- 1/2 cup (99 g) sugar
- 1 tablespoon plus 2 teaspoons sifted Dutch-processed cocoa
- 1 teaspoon vanilla extract, check that it is kosher for Passover
- 1/4 teaspoon salt
- 3 cups (360 g) sweetened long-shred coconut (often called “angel flake”)
Position racks in upper and lower third of oven. Preheat oven to 350°F/180°C. Line two rimmed baking sheet pans with parchment paper and lightly coat paper with nonstick spray. Set aside.
Whisk together the egg whites, sugar, cocoa, vanilla and salt together very well in a mixing bowl. Fold in the coconut until everything comes together.
Dollop macaroons out onto prepared pan in approximately 2-tablespoon sized mounds (the size of Ping-Pong balls; I like to use my Zeroll #40 scoop) evenly spaced apart.
Bake for about 15 to 20 minutes, rotating pans front to back and from upper to lower rack halfway through. When done the chocolate macaroons will be dry to the touch and a bit firm, but still feel moist in the middle.
Cool pans on racks. Chocolate macaroons are ready to eat or may be stored in airtight containers at room temperature for up to 3 days.