Chocolate Espresso Macaroons

Dense, rich, intensely chocolate ... some of my favorite words, especially when describing a cookie. In this case, it’s a Chocolate Espresso Macaroon.

Classic macaroons contain of a short list of simple ingredients: nuts or coconut, sugar and egg whites. After that, there is quite a range of choices to create different types of macaroons. What kind of nut? Dip in chocolate? Add some almond extract? Whip the egg whites? I’ve made (and eaten) a wide variety of macaroons and can tell you my absolute favorite is made with coconut, chocolate and espresso.

A lot of chocolate goes into these Chocolate Espresso Macaroons, and espresso powder elevates them to a whole new level of indulgence. Toasting the coconut adds an extra kick of flavor, too.

I make macaroons on the big side. They are light due to the whipped egg whites and lack of flour, so it’s easy to devour one (or two). Moist, flavorful and deeply satisfying, they are perfect for Passover and all year round.

Chocolate Espresso Macaroons
Makes 21 large cookies

14 ounces (about 3 cups) chocolate, roughly chopped (I recommend 70% cocoa content)
4 egg whites, room temperature
1/2 cup sugar
3 teaspoons instant espresso powder, mix with 2 teaspoons warm water to dissolve
1 1/2 teaspoons vanilla
1 teaspoon kosher salt
3 cups unsweetened shredded coconut, lightly toasted

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.

Melt the chocolate pieces in a medium saucepan over very low heat, stirring and keeping a close eye so that it doesn’t burn. When most of the chocolate is melted, remove from the heat and keep stirring until the chocolate is smooth. Set aside to cool a little.

Beat the egg whites in a medium sized bowl until they are white and begin to hold soft peaks. Slowly add the sugar, espresso mix, vanilla and kosher salt and beat until blended. Pour the melted chocolate in and stir to mix. Add the coconut and mix completely.

Scoop the batter (I use a small ice cream scoop) into large mounds on the prepared baking sheet. I fit 12 scoops on the baking sheet for my first batch, and 9 scoops for my second. Bake the macaroons for 18 minutes, until they are shiny and slightly cracked. Allow to cool for a few minutes, then remove to a cooling rack and bake the remaining macaroons. Store in an airtight container.

Whole Wheat Chocolate Chip Skillet Cookies

Let’s steep in these words for a moment here: whole wheat. chocolate chip. skillet. cookies. And now a deep sigh ... how can you not instantly love this one? I’ve had Heidi Swanson’s recipe for Whole Wheat Chocolate Chip Skillet Cookies tucked away to try, and this past week emerged as the time to make it. I am happy that I did!

I am drawn to anything with whole wheat flour – I love its wholesome, hearty flavor and texture - and when paired with chocolate it’s always a winning combination. Plus, patting the dough into my cast iron skillet and baking it couldn’t have been quicker or easier. For the cookie, I used a combination of dark and milk chopped chocolate plus bourbon vanilla, and before baking I sprinkled the top with coarse sea salt.

When I pulled the skillet out of the oven, I inhaled the aromas of chocolate and vanilla – pure baked goodness. I let it cool, and when I couldn’t stand waiting any longer I cut a thick wedge. Crisp edges, dense, soft interior, gooey chocolate ... these were my thoughts as I nibbled contentedly. The sea salt added a little crunch and balanced the sweetness out nicely.

You need nothing more than a napkin to enjoy - my sons were happy to dive in to this perfect after-school treat. As it cooled, it firmed up so if you’d like to have the softer texture I recommend serving it warm.

Over the weekend, I sipped steaming cups of tea (and a couple hot toddies that did the trick for my cold) while savoring little bites of the skillet cookie. Dangerous to have sitting on the kitchen counter! My boys helped me out and polished off the remainder in sundae form with strawberry ice cream and chocolate sauce.

Bake up a pan when you’re in the mood for a cozy, satisfying sweet.