Friday, December 16, 2011

Holiday Recipe #8 - Chocolate-Covered Coconut Macaroons

King David's Chocolate-Covered Coconut Macaroons
(This is a recipe that we used in the book Cooking with the Bible: Recipes for Biblical Meals. It's a hit every time.)

3 ½ cups unsweetened shredded coconut
¼ cup matzoh cake meal
1 ¼ cups granulated sugar
2 large eggs, separated, plus 1 egg white
6 oz. imported bittersweet chocolate
¼ cup water
1 tsp. almond extract


  1. Cover 2 baking sheets with parchment paper. Preheat oven to 325°F.
  2. In bowl, mix together coconut, matzoh cake meal, and 1 cup of the sugar. Add eggs and extra egg white and mix with fingers until well blended. Gently shape about 2 tablespoons dough into a pyramid and set on prepared baking sheet. Repeat with remaining dough, leaving about 2″ between cookies. Bake for about 25 minutes or until golden on top. Cool completely.
  3. In saucepan, melt chocolate with the water, almond extract, and remaining ¼ cup sugar. Bring to boil; then simmer slowly for a few minutes until mixture starts to thicken. Cool slightly. Holding each macaroon with 2 fingers, dip half the cookie into the chocolate so that it is half black and half white. Allow to dry for a few seconds while tilted over a dish, then place on wax paper. Repeat with remaining cookies. Cool completely.

Yield: 16 macaroons

[Source: King David's Chocolate-Covered Coconut Macaroons recipe reprinted by permission of Recipe Gold Mine]

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