Tropical Macaroons

Coconut macaroons are a staple at Passover meals because cakes made with flour aren’t allowed. Shape each macaroon by hand before baking, or use a small (1 1/2-oz.) ice cream scoop instead. Line the baking sheet with parchment paper to make cleanup a snap.

egg whites, room temperature 1/4 teaspoon salt 3/4 cup powdered sugar, sifted 3 cups shredded sweetened coconut 1 cup sliced almonds, roughly chopped 1/2 cup dried pineapple, finely chopped 12 oz. semisweet chocolate chips, if desired 1. Heat oven to 350ºF. Line large baking sheet with parchment paper or spray with nonstick cooking spray.

Beat egg whites and salt in large bowl at high speed until soft peaks form. Reduce speed to low. Add powdered sugar; beat 3 minutes or until mixture is smooth, thick and holds its shape. Fold in coconut, almonds and pineapple.

Using your hands or 1 1/2-oz. ice cream scoop, form mixture into 18 balls; place 1 inch apart on baking sheet. Bake 25 minutes or until macaroons are golden brown; cool completely on baking sheet on wire rack.

Place chocolate chips in medium bowl set over saucepan of barely simmering water (bowl should not touch water). Stir until chips are almost melted. Remove bowl from saucepan; stir until chips melt completely.

Line another baking sheet with waxed paper. Dip cooled macaroons halfway into melted chocolate; place on baking sheet. Let stand until chocolate is set.

macaroons