Coconut Macaroon Torte

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Coconut Macaroon Torte

This wonderful recipe from Bert Greene is perfect for Passover. For superfine matzo meal, you can grind regular matzo meal in your blender or food processor. Or maybe that should be another tip! 4 egg whites pinch of salt 1/2 cup sugar 3 Tbsp. light rum, or apple juice 1-1/2 cups sweetened shredded coconut 1/4 cup ground blanched almonds 2 Tbsp. superfine matzo meal 1/2 tsp. grated lemon zest Preheat oven to 350 degrees. Lightly grease a 9" round cake pan, and sprinkle it with matzo meal; shake out the excess. Set aside. Beat egg whites with salt until soft peaks form. Gradually add 1/2 cup of sugar, 2 Tbsp. at a time, and beat until stiff and shiny. Then beat in the rum or apple juice. Combine coconut, almonds, superfine matzo meal, and lemon zest in a bowl and fold into the egg whites. Spread in the prepared pan and bake at 350 degrees until the top is light brown, about 20 minutes. Cool in the pan. To serve, sprinkle fruit with about 1/4 cup sugar to create juices, to taste. Unmold the torte onto a platter and place fruit on top.



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