“With only 15 minutes left before I knew Noah would wake up from his nap yesterday, I really wanted to get my Double Chip Macaroons for Passover out of the way to focus on everything else. Low and behold, I realized that I only had a handful of milk chocolate chips sitting in the freezer which obviously would change the recipe to Single Chip Macaroons. OK, so now what?? I searched around the “Kitchen Cabinets” and found some dried cranberries, golden raisins and a beautiful Green & Black’s Organic Chocolate Bar, generously given to me, from a Mahjong Fundraiser I recently participated in at the local candy store. OK, so my plan changed a little but that is the beauty of this classic Passover treat. You can add almost anything you like and they are just delicious, no contest to the canned stuff sitting on the shelf for who knows how long.”
Makes approximately 14 large macaroons
- 1 teaspoon pure vanilla extract
- 1-2 14 oz. can sweetened condensed milk
- 2 cups flaked sweetened coconut
- 2 cups shredded sweetened coconut (I like to use both forms of coconut for texture)
- 1/4 cup dark or milk chocolate chips
- 1/4 cup golden raisins
- 1/4 cup dried cranberries
- 1/3 cup finely chopped chocolate of your choice (I used milk chocolate covered almond)
1.) Preheat oven to 350 degrees.
2.) Grease or spray a large cookie sheet, silicon mat or parchment-lined pan.
3.) In a large bowl mix together all the ingredients. If mix seems on the dry side, add in a bit more of the second can of milk.
4.) Once thoroughly combined, using an ice cream scooper, spoon mixture onto cookie sheet about 2-inch apart.
5.) With clean hands shape press each one together rounding the top.
6.) Bake for 20-25 minutes OR until edges are slightly browned.
*Store in air tight container until ready to eat!