Modified from a recipe in Gourmet March 1992.
- 4 large eggs whites
- 1⅓ cups sugar
- ½ teaspoon salt
- 1½ teaspoons vanilla
- 2½ cups sweetened flaked coconut
- ¼ cup plus 2 Tablespoons matzah cake meal
- 8 oz. bittersweet chocolate, chopped
- In a heavy saucepan, stir together the egg whites, sugar, salt, vanilla, and coconut. Add in the cake meal and stir the mixture until it is combined well.
- Cook the mixture over moderate heat, stirring constantly for 5 minutes.
- Increase the heat to moderately high, and cook the mixture, stirring constantly, for 3 to 5 minutes more, or until it is thickened and begins to pull away from the bottom and sides of the pan.
- Transfer the mixture to a bowl, let it cool slightly, and chill it, its surface covered with plastic wrap, until it is just cold.
- Preheat oven to 300°F.
- Drop heaping teaspoons of the dough 2 inches apart onto buttered baking sheets.
- Bake the macaroons, in batches in the middle the oven, for 20 to 25 minutes, or until they are pale golden.
- Transfer the macaroons to a rack and let them cool.
- In a small metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until it is smooth.
- Remove the bowl from the heat, and dip the macaroons, 1 at a time, into the chocolate, coating them halfway and letting any excess drip off.
- Transfer the macaroons as they are dipped to a foil-lined tray and chill them for 30 minutes to 1 hour, or until the chocolate is set.
The macaroons keep, chilled and separated by layers of wax paper, in an airtight container for 3 days. (If the macaroons are made in advance, let them stand at room temperature for 20 minutes before serving.)