RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cookies: Chocolate Macaroons - pareve
The following introduction accompanies the recipe both in the newspaper article and in the cookbook: "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." Karen Selwyn * * * * * * Chocolate Macaroons 1 2/3 cups blanched almonds (8 ozs.) 3 large egg whites 1 cup sugar 3 ozs. semisweet chocolate, melted and cooled to room temperature 7 ozs. sweetened shredded coconut Preheat the oven to 350 degrees. 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. Original source: "The New York Times Passover Cookbook" Current source: Passover Seder Recipes Lorrie Guttmann TALLAHASSEE DEMOCRAT (on-line edition), 3/25/99
