Passover Macaroons

– sweetened flaked coconut – sweetened condensed coconut milk – vanilla extract – egg whites - salt – semi-sweet dark chocolate

Preheat oven to 325F/165C. Set an oven rack in the middle of the oven, and line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, mix together coconut, sweetened condensed coconut milk, vanilla extract and sugar, if using. Set aside.

Using an electric mixer or a hand whisk, beat egg whites with salt until stiff peaks form. Using a large rubber spatula, fold beaten egg whites into the coconut mixture.

Working with wet hands, scoop out rounded tablespoonfuls of this mixture and shape them into pyramids with the tips of your fingers. Arrange on baking sheet.

Bake for 20 to 22 minutes, rotating the pan midway through, until the tips and edges are golden. Let cool in the pan for a few minutes, then transfer to a wire rack to cook completely.

While macaroons are baking, melt chocolate in a microwave-safe bowl for 2 minutes, stopping and stirring every 30 seconds, until mixture is smooth and creamy (or melt chocolate in a double boiler over simmering water.)

Using a spoon, drizzle chocolate liberally over cooling macaroons. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set.

Serve sprinkled with additional coconut flakes on top. Macaroons will keep in an airtight container in room temperature for about a week.