King David's Chocolate-Covered Coconut Macaroons recipe

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

Cover 2 baking sheets with parchment paper.

In bowl, mix together coconut, matzo 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 inches in between cookies. Bake at 325 degrees F for about 25 minutes or until golden on top. Cool completely.

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. 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 few seconds tilted over a dish, then place on wax paper. Repeat with remaining cookies. 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