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Coconut or Hazelnut Pesach Cookies


Easy and elegant Pesachdige “black and white” meringue 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!


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