Passover Coconut Macaroon Torte (bert Greene)

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 4 egg whites
• 1 pinch salt
• 1/2 cup sugar
• 3 tablespoons light rum or 3 tablespoons apple juice
• 1 1/2 cups sweetened flaked coconut
• 1/4 cup ground blanched almond
• 2 tablespoons superfine matzo meal
• 1/2 teaspoon grated lemon zest

Recipe

• 1 preheat oven to 350 degrees. lightly grease a 9" round cake pan, and sprinkle it with matzo meal; shake out the excess. set aside.
• 2 beat egg whites with salt until soft peaks form. gradually add 1/2 cup of sugar, 2 tablespoons at a time, and beat until stiff and shiny. then beat in the rum or apple juice.
• 3 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.
• 4 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.