King David's Chocolate-Covered Coconut Macaroons
3 ½ cups unsweetened shredded coconut¼ 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 Vacup 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 (www.recipegoldmine.com ).
1 comment:
I love coconut macaroons.This recipe is going in my to do list.I came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this Foodista widget at the end of this post so we could add you in our list of food bloggers who blogged about coconut macaroons, Thanks!
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