This traditional passover recipe is my own.  These macaroons come out really, really light and airy.  If you want them Parve, you can omit any milk products from the chocolate and only use a dark chocolate dip.

Ingredients:

• 4 large egg whites
• ¼ teaspoon cream of tartar
• ½ cup sugar
• 5 cups of sweetened shredded coconut
• Pinch of salt

• (Optional) Chocolate dip
• 2 oz bittersweet chocolate
• ¼ cup heavy cream

Directions:

Note: When working with this recipe, make sure all your ingredients are cold. 

For the cookies:

1.                   Preheat oven to350 degrees Fahrenheit.  

2.                   Line a baking tray with parchment paper and spread the coconut out across the tray.

3.                   Toast the coconut for about 4-6 minutes, until fragrant but not quite brown yet. Set aside and let cool.

4.                   In a stand mixer with a whisk attachment, combine the egg whites, cream of tartar, sugar and salt.

5.                   Beat the egg mixture for about 5 minutes – until you achieve stiff peaks and glossy texture

6.                   Fold the toasted coconut into the egg mixture and put batter into a pasty bag with star tip.

7.                   Let pastry bag sit in the fridge for about 5 minutes while lining two baking trays (1/2 sheet trays) with parchment paper.

8.                   Pipe cookies (about 1-inch apart) onto the baking trays and bake for about 12-15 minutes – until tops begin to brown.

9.                   remove from the oven and cool on wire rack

For the Chocolate Dip:

1.                   Create a double boiler with a small glass bowl and saucepan.  

2.                   Melt the chocolate in the double boiler on low heat until melted (be careful not to let the chocolate heat about 110 degrees).

3.                   Once melted add the cream a little bit at a time, until the chocolate becomes creamy.

4.                   Once combined, remove mixture from the heat.

5.                   With tongs, dip the cooled macaroons into the chocolate and set back on the wire rack.

6.                   Dust with Powdered Sugar and place in fridge to set.