Passover Black & White Coconut Macaroons - cooking recipe

Ingredients

3 1/2 cups unsweetenened shredded coconut (do not use sweetened!)
1/4 cup matzo meal (cake meal, not regular matzo meal)
1 1/4 cups sugar
2 large eggs
1 egg white
4 ounces bittersweet chocolate
1/4 cup water

Preparation

Preheat oven to 325\u00b0F Cover 2 baking sheets with parchment paper.
Mix the coconut, matzoh cake meal, and 1 cup of the sugar together in a bowl.
Add the eggs and egg white and mix with your fingers until well blended.
Gently shape about two tablespoons of the dough into a pyramid and set on the baking sheet. Repeat with the remaining dough, leaving about 2 inches between each cookie.
Bake 25 minutes, cool.
In a saucepan melt the chocolate with the water and remaining 1/4 cup sugar. Bring to a boil then simmer slowly for a few minutes until the mixture starts to thicken.
Let the chocolate cool slightly. Holding a macaroon with 2 fingers, dip half the cookie in chocolate so that it is half-black and half-white.
Dry for a few minutes, tilted over a dish and place on wax paper. Repeat.