In honor of Passover, French Macaron Monday is replaced by Macaroon Monday. Those two words, macaroon and macaron are often confused in print. Macaroons are the coconut cookies. Macarons contain almond flour and are meringues.
These cookies were a cinch to make from prep to mix to baking time. No mixer is 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
Ingredients
- 4 ounces 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
Instructions
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Melt chocolate chips in the microwave or in a double boiler.
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Whisk together egg whites, cocoa, sugar, salt, and red velvet flavor.
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Use a wooden spoon to mix in melted chocolate and coconut.
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Cover the bowl with plastic wrap and place in the refrigerator for about 1 hour.
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Line two baking sheets with parchment paper.
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Preheat oven to 325 degrees F.
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Roll small balls of the mixture between your palms and place them on the baking sheets.
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Bake for about 15 minutes or until the cookies solidify but are still chewy.
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Remove from oven, transfer cookies to a cooling rack.
1 comment
Macaroons are my favorite treat, I'm not really a baker but these sound so delicious I may just have to try doing them. With the egg whites can you buy them in a carton or do they have to be fresh? Love that you're featuring these… yum!!