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Dark Chocolate and Mint Coconut Macaroons

Yield: 16 macaroons

Flour- and dairy-free, coconut macaroons are a delicious Passover tradition. Here, a double hit of mint (fresh and extract) give them a bright twist, and a finishing dip in dark chocolate makes them company-worthy.


  • 1 7-oz. bag shredded, sweetened coconut (about 2-1/2 cups)
  • 1/3 cup full-fat coconut milk, well-stirred
  • 2 Tbs. finely chopped fresh mint
  • 1 tsp. pure vanilla extract
  • 1/4  tsp. pure peppermint extract (optional)
  • 1/4 tsp. kosher salt
  • 2 extra-large egg whites
  • 6 oz. dark chocolate chips (about 1 cup)


  • Position a rack in the center of the oven and heat the oven to 350°F. Line a large rimmed baking sheet with parchment. Put the shredded coconut in a large bowl. In liquid measuring cup, whisk the coconut milk, mint, both extracts, and salt. With a spatula, mix the coconut milk mixture with the shredded coconut. With a hand mixer, beat the egg whites until they form medium stiff peaks. Gently fold into the coconut mixture.
  • Using a 1/2-oz. scoop or a 1-Tbs. measure, form heaping scoops of the coconut mixture, gently pressing so they become balls. Drop onto the baking sheet, evenly spaced. Bake until the macaroons brown lightly and are firm to the touch, 20 to 25 minutes. Remove from the oven, let cool for 5 minutes, and then, using a flat spatula, transfer to a cooling rack to cool completely.
  • Put the chocolate chips in a microwave-proof bowl and microwave on high, 30 seconds at a time, mixing with a silicone spatula, until melted. Dip the bottoms of the macaroons into the melted chocolate and transfer to a clean piece of parchment paper. Let the chocolate set for 1 hour and then serve or store for up to 3 days in an airtight container at room temperature.


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