Chocolate Chip Macaroons

This classic Passover recipe was adapted from Molly Yeh's Funfetti Macaroons.

makes 24 cookies  |  difficulty level: easy

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• 1 cup sweetened condensed milk

• 2 tsp. vanilla extract

• 1/2 tsp. almond extract

• 1 (14oz) bag sweetened coconut milk

• 2 egg whites

• 1/4 tsp. salt

• 1/4 cup mini chocolate chips

• 5 oz. chocolate for dipping

• Chocolate sprinkles for dipping

1. Preheat oven to 350° F and line a large cookie sheet with parchment paper.

2. Combine the condensed milk, vanilla and almond extracts, and the coconut and set aside.

3. Beat the egg whites and salt until they form stiff peaks

4. Fold the egg whites into the coconut mixture and then fold in the mini chocolate chips.

5. Scoop mixture into 2" balls (I used a #50 cookie scoop) and place onto the cookie sheet leaving a little space between each.

6. Bake until golden brown, about 15-18 minutes. Let cool slightly on cookie sheet before transferring to a wire rack.

7. Dip bottoms of the macaroons in chocolate, wipe off any excess with a knife, and then dip into sprinkles and place back on the wire rack to cool completely.

Looking for more Passover recipes? Try out Matzo Crack(ers) next!