Description
An adorably delicious mashup between macaroons and rainbow cookies. Naturally gluten free and kosher for Passover!
Ingredients
- 4 large egg whites
- 1 tsp. almond extract
- 1/2 tsp. vanilla extract
- 3/4 cup sugar
- Liquid food coloring
- 8 oz. unsweetened coconut flakes (about 3 cups + a few Tbs.)
- 1/2 cup apricot or raspberry jam (or jam of your choice)
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 325˚F. Line 2 large baking sheets with parchment paper.
- In a large bowl, vigorously whisk the egg whites, almond extract, and vanilla extract by hand until frothy and slightly pale. Continue to whisk vigorously, adding 1/4 cup of sugar at a time until the mixture is pale, opaque, shiny, and runs in ribbons off the end of the whisk.
- Separate the egg white mixture evenly into three separate bowls, about 3/4 cup plus 2 Tbs. each. Add 2-3 drops of food coloring to each bowl. Whisk until the color is even, wiping off your whisk between each color.
- Fold 1 cup of coconut flakes into each bowl. If one color appears more “liquidy” than the others after mixing, add 1-2 Tbs. of extra coconut until it is the same consistency as the rest.
- Using a 1 Tbs. measuring spoon or melon baller, place four even scoops of each color (twelve total) onto one of the lined baking sheets. Gently flatten and shape with a fork so that they are flat and equal in size.
- Bake for about 10-12 minutes, or until slightly golden on top (while you wait, repeat step 5 with the rest of the mixture and the other sheet pan). Remove the first batch from the oven and allow it to cool while the other batch bakes.
- Melt your chocolate chips by microwaving in a bowl in 30 second intervals, or over a water bath. Dip your cooled macaroons into the chocolate as desired (SEE NOTES) and carefully shake or wipe off any excess. Place back onto the parchment and refrigerate until the chocolate has set, about 10 minutes.
- Take a cookie and spread a thin layer of jam onto the flat side. Sandwich another cookie on top. Chill for at least 20 more minutes to set completely before serving.
Notes
If you want your colors to be more vibrant, add more color to your egg white mixture 1 drop at a time, taking care not to make the mixture too runny.
You can apply the chocolate in any way you please. Here, half of my cookies are dipped, and the other half have a thin layer of chocolate spread on the flat side with the excess scraped off. With the latter method, the sandwiches get a thin layer of chocolate in the middle – I personally felt this was more reminiscent of a rainbow cookie. If you choose to dip, do be mindful that the chocolate layer builds up really quickly! If you want err on the side of less chocolate, only apply chocolate to one cookie per sandwich (as opposed to both and then putting them together), or opt to drizzle the chocolate on AFTER assembling the sandwiches.
Keywords: macaroon, dessert, cookie, passover, kosher, gluten free, chocolate, sweets