Zingerman’s Chocolate Coconut Macaroons
It’s hard to imagine that anyone could improve upon the sweet coconut-iness of a classic macaroon cookie, but our friends at Zingerman's Bakehouse have certainly done it. They make this super chocolate-y version at their iconic Bakehouse in Ann Arbor, Michigan and have been generous enough to share the recipe with us. Because they’re both unleavened and flourless, these cookies are particularly well suited for the Jewish holiday of Passover; and those following a gluten-free diet can enjoy them as well.
A note about the cocoa in this recipe: The bakers at Zingerman’s are strong believers in using non-alkalized (natural) cocoa in their recipes. They love its pure, unadulterated cocoa flavor. In the case of this recipe, after testing it with both non-alkalized and alkalized (Dutch-process) cocoa, we tend to agree with them. If, however, you only have Dutch-process cocoa on hand, or you prefer it, you should still bake these cookies. We promise they’ll be plenty chocolate-y! And visually you won’t notice the difference.