chocolate coconut macaroons

IMG_5819A phone call this morning with invitation to a Seder celebration makes me think to look up this recipe from long ago, from¬†Maida Heatter’s Book of Great Chocolate Desserts, which I modified a bit many Passovers ago. Some of my favorite childhood memories at the beach include the best ever chocolate macaroon cookies from Seaside Bakery. I was so sad they quit using the same fabulous recipe when the bakery was sold years ago. The magic of those macaroons was that they were made without either flour or sugar, were instead sweetened and moistened by chopped dates… as are these macaroons too.


  • 5 oz Trader Joe’s 72% dark chocolate plus 1T butter. (She calls for 4 oz Baker’s German’s Sweet chocolate plus1 oz unsweetened chocolate)
  • 3 egg whites, from grade large or extra large, at room temperature
  • pinch of salt
  • 10-12 dates, chopped very fine (use food processor to turn to paste, a generous 1/4 cup of date paste (she calls for 1/2 c granulated sugar)
  • 1 teaspoon vanilla extract- or 2 if needed to adjust moisture. Or plus
  • 1 teaspoon almond extract
  • 7 oz (or about 2 to 2 and 1/4 cups, loosely packed) shredded coconut

Preheat oven to 350F with two racks adjusted to divide oven into thirds for even baking. Break up chocolate and melt it with 1T butter in top of double boiler over moderate heat, covering until partially melted. Then uncover and stir until completely melted and smoothРbut do not overcook. Remove the top of the double boiler and set aside uncovered to cool to room temp.

In a small bowl, beat the egg whites with the salt until they hold a firm peak when the beaters are raised. Add the vanilla and finely chopped dates, beat until the meringue is stiff but only just so. Scrape the bowl with a rubber spatula and efficiently beat in the cooled chocolate, softly only until mixed. Then using only the spatula, gently mix or fold in the coconut. Batter will be rather crumbly, a little dry as you are mixing all together well. But it shouldn’t be too dry, so add the coconut judiciously.

Using a moderately rounded teaspoonful of the mixture for each cookie, form 12-16 small ball cookies on each parchment covered cookie sheet. This is when you could top each with a single almond sliver if you’re so inclined. Bake for about 10-12 min, reversing the sheets top to bottom and front to back once mid-way to ensure even baking. When the macaroons are done they should look just-edge-of-dry on the outsides, but remain soft in the centers! With a wide spatula transfer the macaroons to raised racks to cool so the bottoms will cool to be firm and dry, but the cookies will be still moist inside.

chocolate mousse cake


  • 36 oreo cookies (not double stuff)
  • 3/4 of one stick of sweet butter, at room temperature (a full stick is 1/2 cup)
  • 12 oz 72% dark chocolate (or 12 oz semi sweet chocolate chips)
  • 1 t vanilla
  • pinch salt
  • 3 cups whipping cream
  • 3 T white sugar


Pre-heat oven to 350 degrees. Grind 36 oreos in Cuisinart to very fine crumbs, then add soft butter and process until evenly moist. Lightly butter bottom and sides of a spring-form pan, then press crumb mixture into pan evenly across bottom and up sides of the pan. Bake 5 minutes, then cool completely.

Combine chocolate, vanilla and pinch of salt in Cuisinart and process until fine. The fineness of the chocolate dictates the smoothness of the mousse. Gently bring 1 cup of whipping cream to boil, then add it slowly to the processor while running until chocolate is melted and smooth. Beat 2 cups of the whipping cream and sugar until forms soft peaks. Gently fold in chocolate mixture until just uniformly mixed (but dont over stir). Spoon and gently spread evenly into completely cooled crust. Cover top of pan lightly (without touching top of mousse filling) with wax paper if available, place in refrigerator for at least one hour before serving. Store in refrigerator (or tastes fabulous frozen! Freeze in Tupperware style container).