PARVE • PREP: 15 minutes• COOKING TIME: 18 minutes•  YIELD: 50 Cookies

Bringing you another Pesach (gluten free!) recipe in time for the holiday. And please don’t say these are brown. I’m going with beige/off white/cream colored. Hmm. Maybe they are kinda brown? I have no defense. In any event, they are delicious – moist and chewy. Enough salt, coconuts and nuts to cut the sweetness of the white chocolate.

These cookies are a take on what we call “Renee’s cookies” – a tried and true recipe that my mom got from her friend Renee who got the recipe originally from her friend Sarah Klein, A’H. (I know. Sorry. I digress. Soon I’ll be whipping out pictures of my grandchildren.)  The Renee cookies are a staple at my mother’s house every Pesach, and they are made with dark chocolate and walnuts.

In any event, we are off to celebrate the holiday later this week and will be taking a break from posting during the weeklong festivities. I’ll be back first week in May, with a knock-your-socks-off recipe that I have not thunk up yet.

Chag Kasher Ve’Samayach (A Kosher and Happy Holiday) to all- Lots of love!

INGREDIENTS:

• 2 9 oz. packages (a scant 3 cups) parve white chocolate chips
• 6 egg whites, at room temperature
• 1 ½ tsp. salt
• 1 ½ c. sugar
• 1 ½ tsp. vinegar
• 2 tsp. vanilla extract
• 1 ½ c. coconut flakes, unsweetened
• 1 ½ c. pecans, chopped in large pieces

INSTRUCTIONS:

1. Preheat oven to 350 degrees
2. Line 4 cookie sheets with parchment paper
3. Melt chips in a saucepan over extremely low heat, mixing constantly. Set aside
4. Combine egg whites and ½ tsp. salt in the clean, dry, bowl of an electric mixer. Beat on high speed until stiff peaks form.
5. While continuing to beat on high, add sugar in a slow stream. Continue to beat until whites are glossy and very stiff.
6. Add the remaining salt and vanilla.
7. Add the melted white chocolate. (If the chocolate has begun to set or become grainy, re-warm for a minute or two over low heat until glossy). Beat until well combined.
8. Remove bowl from mixer; fold in the coconut and pecans by hand.
9. Drop the cookies onto the prepared cookie sheets. Approx. 2.5 tbsp. per cookie (I use a cookie scoop). Do not flatten the cookies.
10. Bake for 18 minutes
11. Allow cookies to cool on the cookie sheets prior to transfer

NOTES:

• Parve white chocolate has an extremely high oil content and contains artificial flavors. If it bothers you to put that kind of garbage into an otherwise reasonable cookie, you can half the amount of chocolate chips and still have a delicious cookie.
• An impractical but vedddy veddy tasty option is to use dairy white chocolate instead of the parve chips. HEAVEN.
• Cookies freeze extremely well sealed in zip-top plastic bags.