Coconut cookies for Pesach
After working hard in our homes and getting rid of all chamets (yeast) we may look forward to the feast of unleavened bread. When having coffee or tea we can taste the sweetness of homemade cookies and/or coconut cakes. While we enjoy these we can sit back and think of the oncoming Pesach celebration and thoughts of bitter and sweet hardship, exile and deliverance come to our minds.
4 egg whites
250 grams granulated sugar
1 teaspoon lemon juice
250 grams dried coconut (or 175 gr.dried coconut and 100 gr. chopped walnuts/hazelnuts/pecan nuts)
Cover bottom of 2 flat oven tins with silicone mats or oven paper and pre-heat oven to 150 °C. Beat the egg whites with mixer at high speed until flaky. Add the sugar – 3 tablespoons each time – and mix after each addition of sugar until flaky again. Sprinkle lemon juice together with the nuts and spoon carefully for a short time until blended. Take a full tablespoon of the batter and lay it on the baking tin, leaving a space of 2 ½ cm. between each heap.
Use a tea strainer to spread some cocoa powder on each heap and bake for 40 min. in the middle of the oven. The cakes should be a little soft in the centre. Lift the mats or baking paper onto a grid and leave the cakes to cool. Then lift the cakes off the paper carefully and let cool further. The cookies can be stored in a tin and will still taste fresh after a week. Chag Pesach sameach!