Happy Passover to all my fellow Jewish readers! For those of you who celebrate, you'll know it's a fun time to see family and friends, remember and observe the unique dietary suggestions of this holiday, to not eat bread. While I don't exactly uphold this standard, I know many who do, making creative uses of matzoh - whether using it in place of sandwich bread, pasta, or what have you.
Something else that's pretty common to use during Passover, especially when indulging in desserts is coconut. Macaroons are a known sweet thing during this holiday and while there are many varieties available in the supermarket or your local bakery, it's also really fun and easy to make them at home. Here's my version, which I've adapted from a recipe from the April issue of Food Network magazine. Enjoy with a hot cup of coffee or tea.
Homemade Macaroons:
Ingredients (serves 4)
3 egg whites
3 tbs of sugar
Pinch of salt
3 cups of shredded coconut
1/3 cup of golden raisins or currants (whatever you have in the house - you can also use chocolate chips)
1 tsp of orange or lemon zest
3 - 4 tbs of dark chocolate, melted
Directions:
Whisk the egg whites, sugar and salt until frothy. Stir in the coconut, currants or golden raisins and the lemon or orange zest (I used the latter). Drop by packed tablespoons onto an oiled or buttered baking sheet. Bake at 325 until golden for 25-30 minutes. Let cool and dunk in melted dark chocolate. Put in the fridge until the chocolate solidifies. The macaroons taste delicious when chilled.
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