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Coconut or Hazelnut Pesach Cookies

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Coconut or Hazelnut Pesach Cookies
Parve Parve
10 Servings Serving Icon
3 Hours, 20 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Egg - Tree nuts
Diets info-icon
- Vegetarian - Pescatarian - Gluten Free

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Easy and elegant Pesachdige “black and white” meringue cookies.

Directions

 Yield: 3–4 dozen cookies

1. Preheat oven to 250 degrees Fahrenheit. Line and grease a baking sheet.
2. In the bowl of an electric mixer, beat egg whites until stiff. Gradually add sugar and salt. Fold in the coconut.
3. Drop tablespoon-size amount onto prepared baking sheets. Place baking sheet on top rack in oven and bake for one hour.
4. When 100% cool, and cookie can peel off foil, place back onto foil and drizzle melted chocolate onto cookies. Rapid-cool in freezer for 10 minutes. Store in zip-tiop bags in refrigerator or freezer until ready to serve. ENJOY!

Variations:

Instead of shredded coconut, you can use an equal amount of ground hazelnuts or half coconut and half hazelnuts.

Recipe tags


Coconut Hazelnut Kosher for passover Pesach Pesach cookies
Coconut or Hazelnut Pesach Cookies

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