Macaroons have been popping up in the the end caps and special displays of the grocery store lately. This unleavened cookie is traditionally eaten for Passover, just around the corner. Seeing these fluffy little snowballs everywhere got me to craving them. This version is made with three different types of ginger, and is dipped in dark chocolate. Dipping things in chocolate is the best. I used a 70% dark chocolate bar, but you could also use bittersweet chocolate chips, or whatever chocolate you prefer. These are not very sweet, but the chocolate and candied ginger give them just enough sweetness. Macaroons are dairy and wheat free by their nature. They are typically made with egg whites, but it seems like a waste to throw out what is truly the best-tasting and most-nutritious part of the egg (the yolk) so these are made with the whole egg. This gives them a lovely tinge of gold. These are very good served with tea or coffee.
Makes about 16 cookies
- 2 large eggs
- 1/4 cup sugar
- 2 tablespoons finely grated fresh ginger
- 1 tablespoon ginger powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups of shredded unsweetened coconut (not packed)
- 1/3 cup of crystallized candied ginger (enough for about 16 small pieces, one for each macaroon)
- 4 oz of dark chocolate, or bittersweet chocolate chips
Preheat oven to 350
Line a baking sheet in parchment paper, or oil
Peel and finely grate the ginger root. Combine eggs, sugar, fresh ginger, ginger powder, salt, and vanilla in a large bowl. Whisk until a bit frothy.
Mix in coconut and stir until coconut is well moistened. It will seem a bit crumbly, but press the mixture into balls, and press a small piece of crystallized ginger into the top of each one as you form the ball. Arrange on the baking sheet and bake for 20 minutes, until they turn a bit golden.
While they are baking, melt the chocolate in a small bowl in the microwave. Allow the cookies to cool, in the fridge if impatient. Then dip each one into the melted chocolate, place on a parchment paper-lined tray, and allow the chocolate to harden. And you’re done! Enjoy!