Chocolate Matzah with Toasted Coconut

Courtesy of Chef Michael Solomonov

Makes 10 pieces

Box of store bought matzah - break 3 sheets into 10 pieces
1 cup of shredded coconut
1/4 stick unsalted butter
1/4 sugar
1 cup of bittersweet chocolate
1/2 cup of milk chocolate

Preheat oven to 350

Place coconut in single layer on baking tray

Toast lightly in oven until brown and aromatic, about 10 minutes Put into wide mixing bowl

While coconut toasts - in a small pot combine butter and sugar and melt until  mixture becomes brown.  Add mixture to mixing bowl with toasted coconut.

In a double boiler - combine chocolates and melt - when melting chocolate, make sure not to let it boil because the chocolate will seize

Take piece of Matzah a dip into chocolate mixture, turn and make sure both sides are coated - then dip into coconut mixture to coat both sides -  place on parchment and let cool at room temperature - about one hour or put into refrigerator to cool for 20 mins.


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