Passover Chocolate Macaroons
stir sugar with cocoa until smooth. In bowl beat egg white with
salt until stiff peaks form. On low speed gradually beat in
sugar mixture 1 tbsp at a time, fold in coconut and vanilla.
Dropby teaspoonfuls about 1 inch apart unto greased baking sheet.
Bake in 325 F. oven for 15 to 17 minutes or until outside are dry
but inside still soft. With spatula immediately transfer to racks,
let cool. Makes about 4 dozen.
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 3 egg whites
- pinch of salt
- 2 cups unsweetened desiccated coconut
- 1 teaspoon vanilla
Agi Dunec, Toronto, Canada