We bake hundreds of chocolate coconut macaroons every year for Passover orders, and they take hours. So naturally, I was very excited when a colleague shared this no bake macaroon recipe with me–one that can be made without nuts. Coconutty chocolate, with a hint of almond, makes this cookie satisfying without filling out the fat pants!
1 1/2 cups sweetened shredded coconut, toasted*
3-4 drops pure almond extract
3 3/4 ounces melted semi-sweet chocolate, (vegan if necessary)
Have all ingredients measured and at hand. Have a cookie sheet that will fit in your fridge lined with parchment paper.
Melt the chocolate in a double boiler or a medium bowl over boiling water, and quickly stir in the toasted coconut and almond extract until combined. Use a teaspoon to drop dollops of the coconut-chocolate mixture on to the cookie sheet, one at a time, until all the mixture is used. Refrigerate the cookies until they set, about 20 minutes, and keep refrigerated until serving.
*It’s better to toast your own coconut! Spread out coconut in a single even layer on a parchment-lined baking sheet and bake at 350 degrees for about 10 minutes, stirring every few minutes until evenly golden brown. Let the coconut cool completely before using.