Maybe you’ve seen Terrbear37’s Passover Gift Box in her etsy shop…. but did you know she also blogged the recipe? Over at her Life with Terri blog, she posted this recipe for Chocolate Coconut Cookies – not only are they great for Passover, but they’d be great for people with wheat/gluten allergies, too:
4 egg whites
1 12oz. package semisweet chocolate chips
1 14oz package coconut
*Beat the egg whites until they form stiff peaks. In the meantime, melt the chocolate in a double boiler. Fold the egg whites and coconut into the melted chocolate. Place on greased cookie sheet and bake in a 375 degree oven for 10 mins.
April, of AgruArts Ceramics Shop, recipe submissions for the holiday sound delicious! Some favorites: “THE BEST PASSOVER SPONGE CAKE IN THE WHOLE WORLD” from The Jewish Holiday Cookbook by Gloria Kaufer Greene, and “PINEAPPLE FARFEL KUGEL” from Beyond Chicken Soup by the Jewish Home Auxiliary, Rochester, NY. Here are some more for you to try….
Preheat oven to 350 degrees, 13x9x2 pan, greased
½ cup butter, softened
2 cups sugar
4 large eggs
1 cup matzah cake meal
½ cup cocoa powder
1/3 cup potato starch
¼ teaspoon salt
½ cup water
1 teaspoon vanilla
1 cup chopped walnuts (optional)
Beat butter until creamy. Gradually add sugar, beating well after each addition.
Add eggs, one at a time, blending well after each one.
Add rest of ingredients and stir well.
Spoon into prepared pan and bake 30-35 minutes.
Cool and sprinkle with powdered sugar (tapping the powdered sugar in a strainer works well). Cut into squares.
Preheat oven to 350 degrees, Lightly greased cookie sheet
3 egg whites
2/3 cup sugar
2 teaspoons cinnamon
2 cups ground almonds
2 teaspoons shredded coconut, sweetened
Beat egg whites to a stiff froth. Gently blend in rest of ingredients.
Roll heaping teaspoons of mixture into balls and place on cookie sheet. Then bake for 20-25 minutes.
While still warm, shake the cookies together with the powdered sugar in a bag to coat.
Do you have a favorite Passover recipe? Share it in the comments here!