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    Recipe: How to dip or drizzle Passover macaroons with chocolate

    You can dip the tops of Passover macaroons in chocolate, or the bottoms, or just one side, or drizzle them with chocolate. A microwave oven makes quick work of melting chocolate.

    In a microwave-safe bowl, spread out 4 ounces of cut-up bittersweet chocolate. Microwave for 20 seconds, stir, and heat 20 seconds more, or until almost melted. Stir and heat 5 seconds more, or until completely melted. If not melted, continue to heat at 5-second intervals.

    To dip tops: Hold onto the bottom of a macaroon, dip the top into the chocolate and quickly set it on parchment paper. Let the excess drip down.


    To dip the bottoms: Hold onto the top and dip a bottom and about ¼-inch up the sides in the chocolate, letting the excess drip back into the bowl. Place on parchment to set.

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    To coat the whole macaroon: Drop, one at a time, into the melted chocolate and use a fork to lift it up, letting the excess drip back into the bowl. Place on parchment to set.

    To drizzle: Dip a fork in the melted chocolate and drizzle the chocolate in a zigzag pattern over the top. Or pour the melted chocolate into a small plastic bag, cut a tiny hole in one corner, and drizzle the chocolate over the cookie. Place on parchment to set.

    To store: Pack coated macaroons in an airtight container, layered with waxed paper. Store in the refrigerator for about 1 week.

    Lisa Zwirn

    Lisa Zwirn can be reached at