Try this delicious kosher dessert, just in time for Passover celebrations, courtesy of Kira Sunshine/Apples and Honey Catering and the Jewish Federation of Greater Pittsburgh.
- 1 1/4 cups sugar
- 4 egg whites
- 1 teaspoon vanilla
- 15 oz. shredded coconut
Preheat oven to 350 degrees. Heat the sugar and whites together over low heat. Stir to melt the sugar but don’t whip into meringue. Place the coconut in a large bowl. Add the whites syrup slowly, a little at a time. Add vanilla and mix together very well. Using a tablespoon, pack the coconut and scoop small mounds onto a parchment paper lined cookie sheet. Make sure to wet the scoop in between each scoop. Bake for about 12 minutes, making sure to rotate once for even baking. Let cool and harden before serving.