(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
- Cover 2 baking sheets with parchment paper. Preheat oven to 325°F.
- 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.
- 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]