Vanilla Mint Macaroons

On March 26, 2013

To all my Jews in the house: HAPPY PASSOVER!!!

Macaroons and Matzoh are basically the mascots of Passover.  The problem?  They don’t really taste so great.

With all due respect, Manischewitz, I salute you but your macaroons kinda stink.  Literally, there is a very weird odor in that can.

In an effort to improve upon our notoriously culinarily depressing holiday I came up with these uber-yummy macaroons.  Same old premise, updated flavor palate.  Grandma Mildred might be utterly confused by these things (and most things)  but your younger, foodie-minded family members will be totally stoked to have something new!

For you non-matzoh munching folks, these are still awesome all year-round.  The vanilla, mint and dark chocolate always make quite the menage a trois…make them into a macaroons and well, you’ve got yourself a mouth party.

Vanilla Mint Macaroons

Yield: 10-14 macaroons
Prep Time: 5-10 minutes
Total Time: 25-30 minutes
what you need: a mixing bowl, a tablespoon scooper (optional, but recommended), a baking tray lined with parchment paper (for easy clean up)

  • 2 egg whites
  • ¼ cup organic cane sugar
  • 1 teaspoon mint extract
  • 1 teaspoon vanilla extract
  • ¼ cup dark chocolate bits (at least 70% cacao) (optional)
  • 1 cup unsweetened shredded coconut
  • Pinch of sea salt

 

Directions

Preheat oven to 325 degrees F.

Beat egg whites until frothy.  Add extract, sugar, and salt and mix well. Once combined fold in the coconut and chocolate.

Drop tablespoons-size balls on a baking sheet lined with parchment paper.  Keep macaroons round, do not flatten. 

Bake for 20 minutes.  

 

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