· 1 cup granulated sugar
· 1/3 cup unsweetened cocoa powder
· 3 egg whites
· pinch of salt
· 2 cups unsweetened desiccated coconut
· 1 teaspoon vanilla
Stir sugar with cocoa until smooth. In bowl beat egg white with salt until stiff peaks form. On low speed gradually beat in sugar mixture 1 tbsp at a time, fold in coconut and vanilla. Drop by teaspoonfuls about 1 inch apart unto greased baking sheet. Bake in 325 F for 15 to 17 minutes or until outside are dry but inside still soft. With spatula immediately transfer to racks, let cool.
For other desserts that are kosher for Passover, check out our Max Brenner gallery of Kosher for Passover chocolate packages.