Ingredients for Passover Black White Coconut Macaroons
- Shredded Coconut
- Matzo Meal
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 large egg white
- Bittersweet Chocolate
- 2 tablespoons water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Passover Black White Coconut Macaroons? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Passover Black White Coconut Macaroons
- Preheat oven to 325°F (160°C). Line 2 baking sheets with parchment paper.
- In a large bowl, combine 4 cups sweetened shredded coconut, 1 cup matzah cake meal, and 1 cup granulated sugar. Mix well.
- Add 2 large eggs and 1 large egg white to the coconut mixture. Use your fingers to gently mix until thoroughly combined.
- Shape approximately 2 tablespoons of dough into small pyramids. Place onto prepared baking sheets, leaving about 2 inches between each macaroon.
- Bake for 25-30 minutes, or until lightly golden brown. Let cool completely on baking sheets.
- While macaroons are baking, prepare the chocolate dipping glaze. In a small saucepan, combine 6 ounces semi-sweet chocolate chips and 1/4 cup granulated sugar with 2 tablespoons water.
- Melt chocolate over low heat, stirring frequently, until smooth. Bring to a gentle simmer and continue to stir for 2-3 minutes until slightly thickened.
- Remove from heat and let the chocolate cool slightly until it's still pourable but not too runny.
- Dip half of each cooled macaroon into the melted chocolate, ensuring half remains white. Gently tilt the dipped macaroon over a dish to let excess chocolate drip off.
- Place the dipped macaroons onto wax paper to set for a few minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
65g
Fat
22g
Carbs
5g
