Chocolate Almond Macaroons

This is one of my all-time favorite Passover cookies.

• Ready In: 40 mins
• Yields: 35-45 macaroons

Ingredients

• 8  egg whites, at room temperature
• 2⁄3 cup  cocoa
• 2⁄3 cup confectioners' sugar
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon vanilla extract
• 1 (10 2/3ounce) cup  chopped  almonds

Directions

1. Preheat oven to 325 degrees F.
2. Line a baking sheet with parchment paper.
3. Beat the egg whites until they form stiff peaks.
4. Gradually beat in the cocoa, confectioners sugar, salt, and vanilla.
5. Gently fold in the ground almonds.
6. Drop the mixture by rounded teaspoonfuls on prepared baking sheet, leaving a 2-inch space between each macaroon.
7. Bake in preheated oven for 20 to 30 minutes, until macaroons are very lightly browned.
8. Let cool on baking sheet until macaroons are firm.