Passover Black & White Coconut Macaroons
- Reviews 3
Ready In: 50 mins
Serves: 24-30
Ingredients
- 3 1⁄2 cups unsweetenened shredded coconut (do not use sweetened!)
- 1⁄4 cup matzo meal (cake meal, not regular matzo meal)
- 1 1⁄4 cups sugar
- 2 large eggs
- 1 egg white
- 4 ounces bittersweet chocolate
- 1⁄4 cup water
Directions
- Preheat oven to 325°F Cover 2 baking sheets with parchment paper.
- Mix the coconut, matzoh cake meal, and 1 cup of the sugar together in a bowl.
- Add the eggs and egg white and mix with your fingers until well blended.
- Gently 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.
- Bake 25 minutes, cool.
- In 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.
- Let 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.
- Dry for a few minutes, tilted over a dish and place on wax paper. Repeat.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off