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Chocolate Dipped Coconut Mandarin Macaroons for Passover


4 egg whites
1/2 cup sugar
Pinch salt
4 cups shredded coconut, sweetened or not
1/4 cup cake meal
1 tablespoon potato starch
2 tablespoons honey
Zest of one orange, finely minced
1 teaspoon almond or vanilla flavour *
* If you can find Passover extracts

Semi-Sweet Chocolate4-8 ounces, melted


Preheat oven to 375 F. Arrange the oven rack to upper third position. Line a baking sheet with parchment paper.

In a mixer bowl, whip the egg whites with the salt and slowly dusting in the sugar until stiff peaks form. Fold in the coconut, cake meal, potato starch, honey, flavouring and orange zest. Make small mounds (using a spoon or pastry bag with large, plain tip) and deposit 12-14 large macaroons or 25-40 miniature ones. You can also fold in chocolate chips if you like or before baking, dot with a smudge of jam in the center of each macaroon.

Bake until done, 18-22 minutes. Dip in melted chocolate and garnish with shreds of orange zest.

Makes 12 large or 24-36 small


Sweet, chewy, easy - leftovers of these can also be used, crumbled up as a topping for a baked cobbler, added to a sour cream coffee cake as the streusel. Dipped in melted semi-sweet chocolate makes these classic macaroons visually more appealing, not to mention the extravagant taste of coconut and chocolate is irresistible. The sweetened coconut is moister but unsweetened is also fine. Either way, do not adjust the sugar in this recipe. Leftovers of these are also perfect in Passover Mocha Macaroon Bars.