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King David's Chocolate-Covered
Coconut Macaroons



  • 3 1/2 cups unsweetened shredded coconut
  • 1/4 cup matzo cake meal
  • 1 1/4 cups granulated sugar, divided
  • 2 large eggs, plus 1 egg white
  • 1/2 cup (4 ounces) imported bittersweet chocolate
  • 1/4 cup water
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  1. Cover 2 baking sheets with parchment paper.
  2. In bowl, mix together coconut, matzo cake meal and 1 cup of the sugar.
  3. Add eggs and extra egg white and mix with fingers until well blended.
  4. Gently shape about 2 tablespoons dough into a pyramid and set on prepared baking sheet.
  5. Repeat with remaining dough, leaving about 2 inches in between cookies.
  6. Bake at 325 degrees F for about 25 minutes or until golden on top.
  7. Cool completely.
  8. In saucepan, melt chocolate with the water and remaining 1/4 cup sugar. Bring to boil, then simmer slowly for a few minutes until mixture starts to thicken. Cool slightly.
  9. Holding each macaroon with 2 fingers, dip half the cookie into the chocolate so that it is half black and half white.
  10. Allow to dry few seconds tilted over a dish, then place on wax paper.
  11. Repeat with remaining cookies.
  12. Cool completely.

Makes 16 macaroons.

Per serving: 186 calories; 8 g fat (4.9 g saturated fat; 39 percent calories from fat); 29 g carbohydrates; 27 mg cholesterol; 15 mg sodium; 2.1 g protein; 1 g fiber


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