A decadent pleasure of Passover is licking sweetened condensed milk right out of the can. Since my macaroon recipe uses only 2/3 of a cup, I’ve got plenty of leftovers for my fingers. Of course, once you add some sweetened coconut to the milky sweet syrup, some mini chocolate chips, a touch of vanilla, stiffly beaten egg whites and bake to a golden finish, you’ve got dreamy perfection in a two bite morsel.
My friends and I have been busy cooking for Passover, slow cooking chicken soup and brisket, making macaroons and Matzah candy and basically just eating way too much Matzah with butter and salt. But tis the season for a big meal with those we love and what better way to be prepared than by making it ahead of time with friends. This goes for Easter too! Here’s my recipe which is super sweet but extra delicious.
8 ounces sweetened angel flake coconut
1 teaspoon pure vanilla extract
2/3 cup sweetened condensed milk
1 stiffly beaten egg white
1/8 teaspoon salt
1 cup mini chocolate chips
6 ounces semi-sweet chocolate for drizzling
Pre-heat the oven to 350 degrees. Mix coconut, vanilla extract, salt and condensed milk together in a mixing bowl. Beat egg white until stiff. Fold the egg white into the coconut. Add the mini chips and mix carefully. Form the coconut mixture into mounds and place one inch a part onto a cookie sheet lined with parchment paper. Bake in the oven until golden for approximately 12- 14 minutes. Remove the macaroons carefully using a small spatula and allow to cool on a rack.
Melt the chocolate chips in the microwave for 90 seconds in 30 second intervals until melted. Stir after each 30 seconds. Drizzle melted chocolate over the macaroons using a small spoon. You can also place the chocolate in a small zip loc bag and cut a small hole in one of the corners. Use as you would an icing bag to squeeze zig zags onto the cookies.