GOLDEN VALLEY, Minn. - Every family celebrates Passover a little bit differently; however, most can agree to finish off the meal with something easy and sweet.
David Weinstein, owner of Rye Delicatessen and Bar, joined KARE 11 News @ 4 with one of his favorites, Coconut Macaroons.
PASSOVER COCONUT MACAROON RECIPE
1 lb. Shredded coconut
1 cup Egg whites
11 ¼ oz. Sugar
¼ tsp. Kosher salt
1 Tbsp. Vanilla Extract
Semi-sweet chocolate (optional)
Pre-heat oven to 300. Coarsely chop the coconut. Beat the egg whites and combine with coconut, sugar, salt, and vanilla. Round 3-tablespoon size scoops on a parchment-lined sheet pan. Mound each scoop into a pyramid. Bake for 20 minutes or until brown around the edges. Melt the chocolate. Remove the macaroons from the oven and drizzle with chocolate. Let cool and store at room temp.
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