Chocolate Macaroon Challah

I love chocolate covered macaroons, and not just for Pesach. This week I tried to recreate the flavors to stuff inside my challah, and top with a chocolate drizzle!

What you will need: 

Challah dough {recipe here} Filling

¾ cup unsweetened shredded coconut

1 tsp vanilla extract

¼ cup sugar

1 egg white

Topping

Unsweetened flaked coconut

1 egg

Chocolate drizzle

¼ cup chocolate chips

½ tsp canola oil

Directions:

Prepare challah dough according to directions.

Prepare the macaroon filling - separate an egg, and whisk the egg white and sugar until stiff peaks form. Gently fold in the shredded coconut and vanilla extract. Set aside.

Preheat the oven to 350°F.

Divide dough into 4 equal parts and then roll each part into a log, long enough to fit a loaf pan.

Gently flatten each log so that it is about 2-3 inches wide. Fill with the macaroon mixture. Pinch the edges to seal each log.

Braid the challah. Place the challah in a greased loaf pan and let the challah rise for 30 minutes.

Once the challah has risen, brush with an egg wash. Sprinkle with shredded coconut.

Bake for 35-40 minutes, until the top is golden brown and the challah is cooked through.

Once the challah is out of the oven and cooling, prepare the chocolate drizzle. Melt the chocolate chips in a microwave safe bowl in the microwave in 30 second increments so as to not burn the chocolate. Once melted, add the oil and stir to combine.

Drizzle the chocolate glaze over the top of the challah.

Cut into your challah and taste the layers of coconut macaroon-y yumminess!

Enjoy!