While the main event for dessert during our seder was the chocolate cake, these macaroons didn't hang out on the side lines and pout. In fact, guests gushed over the macaroons and were grateful when I sent them home with a few. (In fact, I was told the next evening that they were gone and there was a bit of fighting as to who would get to eat them)
I've had this recipe on my computer for years and have made batches of these on no fewer than 5 occasions, I'd estimate (the height of creativity coming when I and two friends added McCormick's pineapple and rum flavoring to a batch). Unfortunately I have no note telling me from where I lifted this recipe, but it's a relatively basic recipe with many similar versions floating around out there.
The chocolate dipping, obviously, is optional, but highly recommended.
The flour in the recipe tells you how religious I am.
Almost Kosher for Passover Macaroons
4 large egg whites
1 1/2 tsp vanilla
2/3 cups sugar
1/4 cup all-purpose flour
3 1/2 cups lightly packed sweetened flaked coconut
8 oz semi-sweet chocolate, chopped
3 1/2 tbs butter or margarine
In a large bowl beat egg whites with a mixer or whisk until frothy. Add vanilla, sugar, and flour; mix until smooth. Stir in coconut until evenly moistened. On 2 well greased 12- x 15-inch baking sheets, evenly space 1/4 cup portions of dough. Bake in a 325F oven until macaroons are golden, about 25 minutes. Switch positions of baking sheets halfway through baking. Transfer macaroons to rack and let cool. Place chocolate and butter in a 1 1\2 to 2-quart pan; set pan over slightly larger pan filled with about 1/2 inch water. Bring water to simmering over medium heat and warm just until chocolate and butter melt; stir occasionally. Remove pans from heat; keep chocolate mixture over hot water. One at a time, dip half of each macaroon in chocolate, tipping top pan and scraping sides to collect chocolate. Set macaroons slightly apart on waxed paper placed on a 12- x 15-inch baking sheet. Chill, uncovered, until chocolate hardens, about 45 minutes. Serve, or wrap each airtight in plastic wrap, then chill up to one week.