Passover Black & White Coconut Macaroons

Ingredients

• 3 1/2 cups unsweetenened shredded coconut (do not use sweetened!)
• 1/4 cup matzo meal (cake meal, not regular matzo meal)
• 1 1/4 cups sugar
• 2 large eggs
• 1 egg white
• 4 ounces bittersweet chocolate
• 1/4 cup water

Directions

1. 1

   Preheat oven to 325°F Cover 2 baking sheets with parchment paper.

2. 2

   Mix the coconut, matzoh cake meal, and 1 cup of the sugar together in a bowl.

3. 3

   Add the eggs and egg white and mix with your fingers until well blended.

4. 4

   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.

5. 5

   Bake 25 minutes, cool.

6. 6

   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.

7. 7

   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.

8. 8

   Dry for a few minutes, tilted over a dish and place on wax paper. Repeat.