Beijos De Coco (Coconut Kisses) |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A coconut macaroon without eggs or baking! The original recipe is from my friend Diana, but I have added my own tweaks. We have these every Passover. Ingredients:
2 cups grated coconut |
1/2 cup sugar |
water |
1/2 cup chocolate chips, melted (optional) |
Directions:
1. Combine the sugar and coconut over medium low heat. Add a tablespoon or two of water to moisten the coconut and hasten the sugar to dissolve while stirring continually. When the sugar is dissolved and the coconut a little toasted remove from heat.
2. Cover a cookie sheet with parchment paper. Dip a melon baller or round bottom tablespoon into a glass of water then scoop up the coconut and pack it into the spoon and then gently place it on the parchment paper.
3. After the beijos are formed you can melt the chocolate chips in the microwave in a microwave safe sandwich or quart plastic baggie. Nip a tiny corner and squeeze the melted chocolate decoratively onto the beijos. Let cool.
4. Note: These cookies are held together by the melted sugar and sometimes helped by a chocolate coating. They can be dry and crumble easily. But they are still far superior to the store bought canned Passover macaroons.
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