Susiecat too's Note:
Better than the kind in the tin, homemade soft and delicious coconut macaroons, dipped in chocolate. YUM! (These will be gobbled up before the second seder, so make sure you get one at the first seder while you have a chance!) From Joan Nathan. Note: Zaar won't let me specify matzah cake meal, it only recognizes matzo meal. Be sure to use the cake meal variety.
My Private Note
Units: US | Metric
- 1Preheat oven to 325°F Cover 2 baking sheets with parchment paper.
- 2Mix the coconut, matzoh cake meal, and 1 cup of the sugar together in a bowl.
- 3Add the eggs and egg white and mix with your fingers until well blended.
- 4Gently shape about two tablespoons of the dough into a pyramid and set on the baking sheet. Repeat with the remaining dough, leaving about 2 inches between each cookie.
- 5Bake 25 minutes, cool.
- 6In a saucepan melt the chocolate with the water and remaining 1/4 cup sugar. Bring to a boil then simmer slowly for a few minutes until the mixture starts to thicken.
- 7Let the chocolate cool slightly. Holding a macaroon with 2 fingers, dip half the cookie in chocolate so that it is half-black and half-white.
- 8Dry for a few minutes, tilted over a dish and place on wax paper. Repeat.
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Nutritional Facts for Passover Black & White Coconut Macaroons
Serving Size: 1 (30 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 119.6
- Calories from Fat 47
- Total Fat 5.2 g
- Saturated Fat 4.4 g
- Cholesterol 17.6 mg
- Sodium 44.0 mg
- Total Carbohydrate 17.8 g
- Dietary Fiber 0.6 g
- Sugars 16.3 g
- Protein 1.1 g