Rocky Road Macaroons


Instead of feeling like I'm not getting to eat so many delicious meals this Passover, I decided to use the ol' noggin and make enviable bites that get me, dare I say, excited about Passover! I already love love LOVE macaroons, so the question is, how to get them to the next level. Well, if you read the title of this recipe, you know I was successful. So, take off those rings and dig on into this recipe with me! And, Chag Sameach (unless you realized how awesome these were durning the holiday and are now making them on a random Tuesday in July)!


  1. TO MAKE YOUR MACAROONS. preheat your oven to 325º.

    In your large mixing bowl, combine your coconut, flour, sugar, salt, egg whites and almond extract.

    Set aside.

    Pour your chocolate chips in one of your microwave safe bowls. Microwave for 30 seconds to soften them.

    Pour your marshmallows in your other microwave safe bowl. Microwave for 15-20 seconds while watching to make sure they don't explode all over your microwave.

    Add your softened chocolate and marshmallows to your coconut mixture.

    Use your rubber spatula to fold it all together until you have an even chocolate brown mixture. 

    I ended up mixing it partially with the spatula and then finishing it off down and dirty with my hands.

    Line your baking sheet with your silpat. 

    Wet your hands to keep your mixture from sticking to them.

    Use your table spoon to measure your scoops so you have evenly sized macaroons.

    Roll each scoop between your two hands into a ball—like you would when making a meatball.

    Line your coconut balls on your baking sheet.

    Bake for 15 minutes or until lightly browned on the edges.

    Let them sit for two minutes before transferring.

    Use your metal spatula to transfer your macaroons to your cooling rack.