As you could tell from the top photo in this post, I usually make both raspberry macaroons and chocolate macaroons for Passover. They have the same characteristics – easy to make, moist, and truly delicious.
These macaroons get their flavor from two sources of chocolate – cocoa powder and melted chocolate. The melted chocolate helps keep them moist, and the cocoa gives a good depth of flavor.
Like many Jewish kids, my family always had a can or two of macaroons during Passover. I certainly enjoyed them, and as an adult I continued to buy them in addition to the sweets I would make.
In 2012, I saw this recipe on Smitten Kitchen, and it totally transformed my thinking. It had never occurred to me a) how easy it is to make macaroons* and b) that I could make my own macaroons for Passover!
I don’t remember how I managed to stumble upon this recipe, easily five or six years ago. However, it instantly intrigued me – a naturally gluten free chocolate cookie made entirely with cocoa powder? Plus the addition of cinnamon and chili to give it a little complex flavor? Sign me up!
I make this quite often, it is a go-to any time I need a gluten free cookie. But it is also a huge favorite with gluten eaters, because all that cocoa powder packs a huge chocolate wallop without being too sweet.
