These cookies were a cinch to make from prep to mix to baking time. No mixer required. The batter does require an hour in the fridge before baking but since I am forever multitasking in my kitchen, it was easy to whip up some homemade matzolah (recipe will be posted Wednesday) in between. So you can definitely fit another recipe around this one when prepping for your seder.
For the red velvet flavor, I used my favorite red velvet baking emulsion. It did the trick. Love that stuff.
Chewy and flavorful, these red velvet macaroons are sinfully delicious. A perfect sweet ending to any meal.
Red Velvet Macarons
(Slighted Adapted from Joy of Baking's Chocolate Coconut Macaroon Recipe)
- 4 ounces of chocolate chips
- 3 large egg whites
- 1/4 cup powdered cocoa
- 3/4 cup white granulated sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon red velvet bakery emulsion
- 2+1/2 cups sweetened coconut flakes
- Melt chocolate chips in the microwave or in a double boiler.
- Whisk together egg whites, cocoa, sugar, salt, red velvet flavor.
- Use a wooden spoon to mix in melted chocolate and coconut.
- Cover the bowl with plastic wrap and place in the refrigerator for about 1 hour.
- Line two baking sheets with parchment paper.
- Preheat oven to 325 degrees F.
- Roll small balls of the cookie dough between your palms and place on the baking sheets.
- Bake for about 15 minutes or until the cookies solidify but are still chewy.
- Remove from oven, transfer cookies to a cooling rack.