Passover doesn’t come with many good desserts (okay, yes the jelly fruit slices are a guilty pleasure of mine). Flourless chocolate cake can get old year after year and so can anything made with almond flour, but each year I look forward to the coconut macaroons that my grandma makes for dessert after seder.
She uses Ina Garten’s fool proof recipe (which is what the following recipe is based off of) and they are the most delicious blend of coconut and chewy, caramel like, sweetened condensed milk.
Since I am in the middle of a candy themed challah series, I thought I would make Almond Joy inspired macaroons! I spruced up Ina’s recipe just a bit and covered them in chocolate! I hope you enjoy.
14 oz Sweetened condensed milk
14 oz Desiccated coconut (unsweetened)
½ Teaspoon almond extract
1 Teaspoon vanilla extract
2 egg whites
½ Teaspoon salt
Roasted unsalted almonds
1 Cup chocolate chips
⅓ Cup warmed milk
1 Teaspoon coconut oil
Preheat the oven to 325 degrees.
Combine the sweetened condensed milk, coconut, vanilla extract, and almond extract in a large bowl until fully combined.
In a separate bowl whip the egg whites until stiff peaks form. Gently fold the egg whites into the coconut mixture until combined.
Using an ice cream scoop, scoop out balls of the mixture. Flatten each ball and place three almonds in the center. Pinch back together and roll in your hands to make a ball.
Bake for 25 minutes, or until just starting to brown on top. Take out of the oven and place on a wire rack to cool.
While the macaroons are cooling, make the ganache by placing chocolate chips in a bowl. Heat the milk until almost boiling. Pour over the chocolate and let sit for about 30 seconds. Whisk until smooth. Add in coconut oil and whisk to combine.
Dip the macaroon into the ganache and place an almond on top. Let sit for a few hours until ganache has hardened. Enjoy!