Passover * Chocolate Chip Macaroons

As promised, I am including my favorite recipe from Passover 5768 (2008). I found this recipe in the Jewish Senteniel, April 4-10, 2008. My comments to the recipe are: I yeilded far less cookies than the recipe stated, between 12-14. I also added tiny chocolate chips. I cooked these macaroons until crispy and I did not use a beater as I did not have one at the time. I beat the eggs with a fork.

RECIPE This is Pareve/Vegetarian

3 large egg whites
1/2 teaspoon vanilla or almond extract (optional)
1 1/2 cup powdered sugar
3/4 cups chopped nuts
3/4 cups sweetened flaked coconut (or more as needed)

Let the egg whites sit on the counter for about an hour before separating. Prepare a baking sheet by greasing it very well. Preheat the oven to 350. Place the egg whites in a medium bowl and starting at low speed, beat the egg whites until they begin to foam. As the foam continues to build, you can turn the speed to medium and than high. Beat until the foam forms stiff, glossy peaks. Add the extract as desired. With a spatula, fold in the powdered sugar and nuts until combined. Fold both in together to minimize the handling of the batter. Spoon the batter onto the pan in rounded mounds. The batter should be a consistency that a spoonful will stand as a mound 3/4 inch high on the pan. If the batter is too thin and tries to run, add more coconut. If the last few cookies are too thin, add more coconut. If the last few cookies are thin, add more coconut again. Bake for 15 minutes for small to medium size cookies; 18 minutes for larger cookies, or until the cookies are a light brown color. Immediately remove the cookies with a thin metal spatula by slipping the edge of the spatula under the edge of the cookie and sawing back and forth. Cool on wire racks.

I thought they were great!