Coconut Macaroons

• 14 ounces flaked coconut
• 2/3 cup of sugar (a scant cup)
• 1/2 cup almond meal
• 1/4 teaspoon salt
• 4 egg whites
• 2 teaspoons vanilla extract

Chocolate dipping

• 8 ounces of semisweet chocolate melted with 1 tablespoon oil
• 3 tablespoons strong coffee (1 to 1½ teaspoons espresso powder in 3 tablespoons boiling water)

Preheat oven to 325°F. Set the oven rack on the third level from the bottom. Line a baking sheet with parchment paper. Mix the coconut, sugar, almond meal, and salt. In another bowl mix egg whites and vanilla. Stir coconut mixture into egg white mixture. Divide the mixture into 24 to 29 equal mounds, using two spoons. With wet hands, shape the mounds into pyramids. Bake 21 to 23 minutes until lightly tinged with brown. Slip the parchment paper onto a wire rack and allow to cool. When cool, remove from paper and store in plastic bags until ready to use, or dip in chocolate. Melt chocolate bar over hot water with oil. Beat in coffee to thin a bit. Note: Chocolate looks weird when you add coffee, but just keep beating and it comes back! Dip the bottom of the macaroons in the glaze and put on clean parchment paper to set. Refrigerate to harden chocolate, but serve at room temperature.   Contributed by The Center for Kosher Culinary Arts featuring Lynn Kutner As seen in the Joy of Kosher with Jamie Geller Magazine Passover 2012 – Subscribe Now