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Judy Rosenberg of Rosie’s Bakery
 
The recipe for these cookies comes from the archives of Leah Winograd, erstwhile caterer of bar mitzvahs, baker extraordinaire and mother of my partner Eliot. Bored with the usual Passover fare, she substitutes these for the occasion, though I like to make them year-round. They have a thin outer crust and a chewy inside.
 
 
Food Editor's Notes:
This is my favorite Passover sweet! After eating my fill of all the seder delicacies, all I want is one of Rosie’s macaroons and a cup of tea. They are rich, moist, and, most importantly for me, chocolately. Make these cookies in a large size and one of them is a wonderful dessert all by itself.
 
 
Ingredients
4 ounces semisweet chocolate
2 ounces unsweetened chocolate
2 large egg whites
1/2 cup sugar
1 teaspoon vanilla
2 cups shredded coconut
 
1. Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper, or grease it lightly with butter or vegetable oil.
2. Melt both chocolates in the top of a double boiler placed over simmering water, then cool the chocolate to tepid.
3. Beat the egg whites in a mediuim-size mixing bowl with an electric mixer on medium-high speed until frothy, about 30 seconds.
4. Gradually add the sugar and continue beating until the mixture is the consistency of marshmallow fluff, about 30 seconds more. Blend in the vanilla, then fold in the melted chocolate, then the coconut.
5. Drop rounded tablespoonfuls of the dough about 1 1/2 inches apart onto the prepared cookie sheet.
6. Bake the cookies until a light crust forms on the outside, about 13 minutes. Cool on the cookie sheet or remove the cookies to a cooling rack. 
 
Makes 12 cookies.
 
Judy Rosenberg opened the first Rosie’s Bakery in Cambridge, and now has additional stores in Chestnut Hill and Boston’s South Station. Rosie’s Bakery has won so many Boston Magazine Best of Boston citations that it is now enshrined in their Hall of Fame. Judy is also the author of Rosie’s Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book, winner of an IACP/Julia Child Cookbook Award, and Rosie’s Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book.
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