So it’s day six of the eight days of Passover and needless to say my matzah tolerance levels are at an all -time low. Passover is an exhausting holiday as far as cooking goes because it requires enormous creativity in the kitchen, from matzah pizza to matzah lasagna every evening demands odd mixtures of egg, matzah and whatever else you can think of to assemble some semblance of a normal meal. The first two days are a wonderful breeze of delicious traditional Sedar foods like gefilte fish, haroset, brisket, chicken and potato kugle. But as the days of Passover wear on the novelty wears off and the matzah marathon can wear you down. But for me this week, just when I was entering into my darkest matzah hour, my sister called with a blast of fresh baking news…an outstanding and simple macaroon recipe!
I told her that I hated macaroons but she insisted I give it a try anyways. She had them at her friend’s house and I believe that one “Tal’s Mom” needs all the credit for the recipe. Despite my severe distaste for Passover macaroons I gave the recipe a try because 1. Total prep time was less than five minutes. 2. I had a bunch of boys coming over to watch a playoff hockey game and water and matzah wasn’t going to cut it. And 3. I trust my sister so decided to have a go at it. End result…AMAZING. I had to hold the boys off with a stick to make them wait until I finished photographing the little chewy puffs. They (the macaroons not the boys) were lovely, chocolaty and the texture from the coconut was perfect. Even if you aren’t restricted to the flourless week of Passover these are most definitely worth a try.
1 ½ cups shredded coconut
1/3 cup sugar
1/4 tsp. salt
½ tblsp. almond extract (or vanilla if you don’t have it)
2 tblsp. matzo meal (found in most grocery stores at this time of year)
3 egg whites
6 oz. Semi chocolate chips
Preheat oven to 350 degrees.
Combine coconut, sugar, matzo meal, and salt. Mix in egg whites and almond extract. Melt chocolate chips in microwave (for about 30 seconds, stir and then another 10 if not completely melted) and fold into sugar mixture. Drop onto a greased cookie sheet with a spoon into little drops on average 1 inch. in diameter.
Bake for about 15-20 minutes until firm but not brown. Watch for them to start to harden around the edges, it might be difficult to tell if they’re burning because they are chocolaty brown in color, so just press one with your finger to test that it’s firm and finished cooking. Take out of oven and let cool a few minutes before removing from cookie sheet.