Parisian Passover Coconut Macaroons Food

PASSOVER MACAROONS

Steps:

• Gather the ingredients.
• Preheat the oven to 325 F. Line two baking sheets with parchment paper.
• Beat the egg whites with an electric mixer until they are light and fluffy.
• Gradually beat in the sugar and vanilla. Beat until the egg whites form very stiff peaks.
• Gently fold in the coconut using a spatula.
• Drop the coconut mixture by rounded teaspoons onto the lined baking sheets, placing them at least 2 inches apart.
• Bake the macaroons about 20 minutes, until they are slightly golden and some of the coconut is crispy.
• Allow them to cool completely and then carefully remove them from the parchment paper. Store for up to 1 week in an air-tight container at room temperature, or for longer storage, wrap individually in plastic wrap and freeze.

PASSOVER BLACK & WHITE COCONUT MACAROONS

Steps:

• 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.