Passover Coconut Macaroon Torte (Bert Greene)

• 4 egg whites
• 1 pinch salt
• 12 cup sugar
• 3 tablespoons light rum or 3 tablespoons apple juice
• 1 12 cups sweetened flaked coconut
• 14 cup ground blanched almond
• 2 tablespoons superfine matzo meal
• 12 teaspoon grated lemon zest

1. Preheat oven to 350 degrees.
2. Lightly grease a 9" round cake pan, and sprinkle it with matzo meal; shake out the excess.
3. Set aside.
4. Beat egg whites with salt until soft peaks form.
5. Gradually add 1/2 cup of sugar, 2 tablespoons at a time, and beat until stiff and shiny.
6. Then beat in the rum or apple juice.
7. Combine coconut, almonds, superfine matzo meal, and lemon zest in a bowl and fold into the egg whites.
8. Spread in the prepared pan and bake at 350 degrees until the top is light brown, about 20 minutes.
9. Cool in the pan.
10. To serve, sprinkle fruit with about 1/4 cup sugar to create juices, to taste.
11. Unmold the torte onto a platter and place fruit on top.

egg whites, salt, sugar, light rum, coconut, ground blanched almond, meal, lemon zest

Taken from www.food.com/recipe/passover-coconut-macaroon-torte-bert-greene-188963 (may not work)