King David's Chocolate-Covered Coconut Macaroons

Yield: 16 macaroons

Ingredients

• 3 1/2 cups unsweetened shredded coconut
• 1/4 cup matzo cake meal
• 1 1/4 cups granulated sugar, divided
• 2 large eggs, + 1 egg white
• 1/2 cup (4 ounces) imported bittersweet chocolate
• 1/4 cup water

Instructions

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.

Nutrition

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