Chocolate Halva & Coconut Macaroons

Chocolate Halva & Coconut Macaroons

These macaroons, adapted from Matt Moran’s ‘When I Get Home,’ make a perfect afternoon snack with a cup of coffee! They are dairy-free and Passover-friendly! Feel free to substitute any halva flavor you prefer, or leave the halva out if you don't eat sesame seeds during Passover. 
 
INGREDIENTS
1/2 c sugar 
2 1/2  c shredded/flaked coconut
1/4 lb Seed + Mill Sea Salt Dark Chocolate Halva, chopped into small pieces
4 egg whites
1/2 tsp vanilla
1/4 c dark chocolate buttons


STEPS
1. Pre-heat oven to 375 °F and line a baking tray with parchment paper.
2. In a saucepan, combine sugar, egg whites, and vanilla,  and whisk until slightly frothy and well combined.
3. Add the coconut and stir over medium heat until the mixture starts to come away from the sides of the pan, about 10 minutes. Remove from the heat and allow to cool slightly.
4. Shape the mixture into 20 equally-sized balls and arrange on a baking tray. 
5. If you’re adding halva, now’s the time! Place a small piece of Sea Salt Dark Chocolate Halva and a chocolate button into the centre of each macaroon and push it gently into the ball.
6. Bake until golden, about 10 minutes.

Let cool before eating.






Also in Recipes

Alison Roman's Sugar Plum Galette with Halva
Alison Roman's Sugar Plum Galette with Halva

The halva here is subtle, but adds a welcomed nutty flavor and tender texture on top of the flaky crust, and beneath the jammy fruit, lending it a not-not peanut butter and jelly quality. It's also lending its talents as a sweetener (meaning less granulated sugar on your fruit), and also providing something for those juices to sink into as the fruit bakes, which leaves you with a never-soggy bottom
Alison Roman's Tahini Caramel
Alison Roman's Tahini Caramel

Chocolate Tahini Fudgesicles
Chocolate Tahini Fudgesicles