Passover Black & White Coconut Macaroons

“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.”
READY IN:
50mins
SERVES:
24-30
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F Cover 2 baking sheets with parchment paper.
  2. Mix the coconut, matzoh cake meal, and 1 cup of the sugar together in a bowl.
  3. Add the eggs and egg white and mix with your fingers until well blended.
  4. 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.
  5. Bake 25 minutes, cool.
  6. 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.
  7. 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.
  8. Dry for a few minutes, tilted over a dish and place on wax paper. Repeat.

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