Recipe: Doris Schechter's Chocolate Macaroons (NYT Passover Cookbook)

CHOCOLATE MACAROONS
(Adapted from Doris Schechter) "These intensely rich morsels are one of the most popular varieties of macaroons sold at Doris Schechter's restaurant and bakery, My Most Favorite Dessert Company, in Manhattan."



1 1/3 cups blanched almonds (8 ounces)
3 large egg whites
1 cup sugar
3 ounces semisweet chocolate, melted and cooled to room temperature
7 ounces sweetened shredded coconut

Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper.

Grind the almonds in a food processor, and set aside. In a large bowl, beat the egg whites until stiff. Alternately fold in the sugar and ground almonds; then gently fold in the melted chocolate and the coconut. Drop from a teaspoon onto the lined cookie sheets, leaving 1/2 inch between macaroons. Bake 20 minutes.

Makes 2 dozen macaroons
Source: The New York Times Passover Cookbook