Coconut or Hazelnut Pesach Cookies

 
  • Cooking and Prep: 3 h 20 m
  • Serves: 10
  • Contains:

Easy and elegant Pesachdige "black and white" meringue cookies.

Ingredients (5)

Main ingredients

Start Cooking

Prepare the Cookies

 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!

Variation:

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

 
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