KING DAVID'S CHOCOLATE-COVERED COCONUT MACAROONS

3 1/2 cups unsweetened shredded coconut
1/4 cup matzo cake meal
1 1/4 cups granulated sugar, divided
2 large eggs, plus 1 egg white
1/2 cup (4 ounces) imported bittersweet chocolate
1/4 cup water

Cover 2 baking sheets with parchment paper.

In bowl, mix together coconut, matzo cake meal and 1 cup of the sugar.
Add eggs and extra egg white and mix with fingers until well blended.
Gently shape about 2 tablespoons dough into a pyramid and set on
prepared baking sheet. Repeat with remaining dough, leaving about 2
inches in between cookies. Bake at 325 degrees F for about 25 minutes
or until golden on top. Cool completely.

In saucepan, melt chocolate with the water and remaining 1/4 cup
sugar. Bring to boil, then simmer slowly for a few minutes until
mixture starts to thicken. Cool slightly. Holding each macaroon with 2
fingers, dip half the cookie into the chocolate so that it is half
black and half white. Allow to dry few seconds tilted over a dish,
then place on wax paper. Repeat with rest of cookies. Cool completely.

Makes 16 macaroons.

Per serving: 186 calories; 8 g fat (4.9 g saturated fat; 39 percent
calories from fat); 29 g carbohydrates; 27 mg cholesterol; 15 mg
sodium; 2.1 g protein; 1 g fiber