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Fluffy coconut truffles covered in chocolate. These are a great sweet snack for Passover. Make them early; they need a few days to dry completely.
6 egg whites
1 cup sugar
2 packages (7 ounces each) ground coconut
5 ounces baking chocolate
Beat egg whites until stiff. Add sugar. Reduce mixer speed and add coconut.
Drop by teaspoonful onto a cookie sheet.
Allow to dry for two to three days, depending on weather conditions, or place into pilot-lit oven for eight to 10 hours.
Melt baking chocolate. Using skewer sticks, dip each ball into chocolate. Place on aluminum foil to dry.
Yields 50 pieces
Styling and Photography by Faigy Feldman
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