- 32
Ingredients
- 10 ounces sweetened coconut flakes, 3 1/2 cups
- 1/4 cup Dutch-process cocoa powder
- 3 tablespoons sugar
- 3 tablespoons matzo cake meal, or potato starch, optional
- 3 large egg whites, at room temperature
- 1/2 teaspoon vanilla
- 1/4 cup honey
Preparation
Step 1
1. Heat oven to 325. Place racks in middle and lower third of the oven. Place parchment or nonstick liners on 2 cookie sheets.
2. Put the coconut, cocoa, sugar, and matzo meal in a food processor bowl. Pulse until coconut is finely ground, 10-20 seconds. Add egg white, vanilla, and honey. Process until well-mixed, 10-20 seconds. Spoon onto cookie sheets with well-rounded teaspoonfuls, leaving 1" between cookies Moisten hands and shape into pyramids. Bake 6 minutes, then switch positions of cookie sheets. Bake another 6-8 minutes, or until dull and no beads of moisture showing on cookies. Cool on parchment on racks.
Notes: Cookies become moister and sweeter if frozen and thawed.
Cookies will be moister and softer if neither matzo meal or potato starch are used, but it will be easier to over- or under-bake them. Using potato starch makes them slightly firmer and using cake meal makes them slightly chewier.
these were great, assuming you like macaroons! Made with cake meal and froze. Easy.