Fudgy Chocolate Macaroons

For me, macaroons are synonymous with Passover. The fluffy, crispy-edged coconut cookies are the quintessential Passover dessert because they lack leavened flour or any kitniyot — forbidden foods in the form of rice, corn, millet, seeds, and legumes — for the holiday. But despite my earnest efforts, I’ve never found the right macaroon for me; I occasionally add one to my Seder dessert plate out of obligation rather than desire. But these chocolate macaroons, with their soft, fudgy centers, changed all that — and now I can say I’m a macaroon fan through and through.

Inspired by Deb Perelman’s chocolate macaroon recipe, the instructions for these macaroons include a simple but essential step: Processing shredded coconut in a food processor before adding the other ingredients. This gives the macaroons a dense, brownie-like interior that keeps me coming back for more. 

Texture isn’t the only similarity between these macaroons and a good brownie. By using melted bittersweet chocolate and six tablespoons of cocoa powder (I swear by Guittard, but use the highest-quality cocoa powder you can find), I’m able to achieve an intense brownie-esque flavor. Plus, the tropical coconut notes pair well with the dark, rich chocolate to create a balanced cookie.

You’ll need seven ingredients to make these dark chocolate macaroons.

• Bittersweet chocolate chips (72%)
• Sweetened, shredded coconut
• Granulated sugar
• Kosher salt
• Cocoa powder, natural or Dutch process
• Egg whites
• Vanilla extract
• Powdered sugar for dusting, if desired

As far as cookies go, macaroons are usually quite simple to make — there’s no need to cream butter and sugar or whip egg whites to soft peaks. You simply melt bittersweet chocolate and let it cool slightly. Meanwhile, process sweetened, shredded coconut in a food processor until fluffy. Add the remaining ingredients, mix again, then add the melted chocolate and process until thoroughly combined. I like to use a cookie scoop to portion out mounds of the dough, but you can also use spoons and your hands to shape the dough into balls. Bake for 20 minutes, then let cool on a rack for another 10 minutes.

Because these cookies lack leavened flour and other kitniyot, or forbidden ingredients, they are considered kosher for Passover. If following strict guidelines, look for vanilla extract that is certified kosher for Passover. Some extracts are made with alcohol that’s derived from forbidden ingredients, so this would not be considered kosher for Passover. (Vanilla beans and paste, on the other hand, are always considered kosher for Passover).

You won’t find macaroons in the Torah — there’s no mention of the cookie or any symbolic meaning connected to Passover. Rather, macaroons became synonymous with Passover in the early part of the 20th century, as kosher brands began to appeal to the Jewish market with products designed with the holidays in mind. Their kosher-friendly ingredients made macaroons a natural fit. Companies like Manischewitz and Streits became known not just for their matzo but for products like gefilte fish and macaroons that were meant to make the holidays easier for homemakers, and the tradition stuck.