From Executive Director Beth Shapiro

Yields: about 36 macaroons

A note from Beth:

These macaroons are just sweet enough, flavored with plenty of chocolate. If you want to make these delightful macaroons during Passover, simply omit the flour and baking powder.

Ingredients:

• 1/3 cup sifted flour
• 1/4 teaspoon double acting baking powder
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 3/4 cup sugar
• 1 tablespoon butter
• 6 ounces chocolate chips (plus 6 ounces for glaze)
• 4 cups shredded or flaked coconut
• 2 eggs (room temperature)

Macaroon Instructions:

1. Preheat oven to 325 degrees and line cookie sheets with aluminum foil.
2. Sift together flour, baking powder and salt. Melt butter.
3. Beat sugar and eggs on high speed for 5 minutes.
4. On lowest speed add dry ingredients.
5. Fold in melted butter and vanilla, then coconut and then chocolate chips.
6. Place well-rounded teaspoons 1 1/2 inches apart on cookie sheets.
7. Bake about 18 minutes. They should look very white with light brown edges.
8. Remove from cookie sheet and cool on rack.

Glaze Instructions: 

1. Melt 6 ounces of chocolate chips in a double boiler for one minute, then turn off heat.
2. Spread layer of chocolate on each cookie and place upside down on lined cookie sheet.
3. Cool in fridge. Refrigerate or freeze.