Passover is a special time of year for Max and me. Two years ago, we met on a Jewish dating app and funny enough, our first official date fell on Passover. Neither of us had plans, and Max boldly suggested that we make seder dinner together. Needless to say, the dinner was a success and we’ve been together ever since.
Passover begins next Monday and Max and I will be traveling to Winnipeg to celebrate with his family. Before we go, I’d like to share one of my favorite dessert recipes for the holiday—chocolate drizzle coconut macaroons.
I made these macaroons for the first time at last year’s seder and they were ah-mazing. Light and chewy, not too sweet and oh-so-chocolatey. I love them so much that I’ve made them for other special occasions, even a bachelorette party.
Here’s how I made this recipe zero waste:
Almond meal: bought in bulk at Rainbow Grocery
Coconut sugar: bought in bulk at Rainbow Grocery
Semisweet chocolate chips: bought in bulk at Berkeley Bowl
Unsweetened shredded coconut: Bought in bulk at Berkeley Bowl
Zero Waste Recipe: Chocolate Drizzle Coconut Macaroons
- 1 ⅔ cups of ground almonds
- 3 egg whites
- 1/2 cup coconut sugar
- 3/4 cup unsweetened shredded coconut
- 1 cup semisweet chocolate chips
- Preheat oven to 350˚ and line a baking sheet with parchment paper
- In a large metal or glass bowl, beat egg whites until they form stiff peaks
- Gently fold in sugar, almond meal and coconut
- Use an ice cream or cookie scoop to ball the macaroons onto the baking sheets
- Bake 20 minutes or until light golden brown, then cool for 10 minutes
- Melt chocolate chips over a double broiler, or in a bowl over a pot of boiling water
- Dip macaroons in the chocolate and drizzle chocolate over the top with a spoon
- Cool in fridge for 20 minutes to set chocolate