When packing for my move to New York City, I kind of had in my mind that I just had to take the essentials, that I would come home to get the rest the following weekend. I knew for sure that I would be coming home the third weekend in April for Passover, which was about 6 weeks later, but part of me expected I’d be able to make a quick trip home in between.
Between having visitors, birthday dinners, and setting up the apartment, I didn’t get home before that Passover weekend in April. While homesickness was definitely real at times, I think it made my first weekend home that much more exciting. At least two weeks before, I starting pinning all the recipes I had been wanting to try (which were Passover appropriate of course) onto a new “Passover” Pinterest board- I couldn’t wait to be back cooking in my mom’s spacious kitchen! One of my favorite things about the holidays is the time spent together in the kitchen. Even though I cook on a daily basis, there is nothing better than cooking with company. I love the frenzy of activity in the kitchen, sometimes with the holiday’s music playing, in the rush to get ready for the family meals.
Even though I knew I wouldn’t be able to make everything on my list, I had to make a dessert. I don’t do too much baking in my everyday routine, so it’s a must when it comes to the holidays. When I came across this recipe, I knew I had to try it. I surprisingly had never made macaroons and these couldn’t have been easier. I used special “kosher for passover” vanilla sugar but a teaspoon of vanilla essence could be substituted as well. The macaroons which were a total hit, light and fluffy, and not overly sweet, are definitely too good to be saved for just Passover.
2 large egg whites
1/2 cup Vanilla sugar
2 1/4 cups unsweetened shredded coconut
Pinch of salt
1 ounce dark chocolate chips (or chopped chocolate), melted
Line a large baking sheet with parchment paper, and preheat oven to 350’F.
In a medium bowl beat egg whites with an electric mixer until soft peaks form. Add in the sugar and continue beating until glossy. Stir in the coconut and salt.
Using a tablespoon, form about 20 uniform balls on the prepared baking sheet. Bake until slightly browned on the outside, but still soft on the inside, which will be about 15 to 20 minutes. Transfer to a wire rack to cool.
While the macaroons are in the oven, melt the chocolate. Once the macaroons are cooled, drizzle the melted chocolate on top. I used a squeeze bottle, but you can also spoon the chocolate into a small plastic bag and snip off a tiny tip of one of the corners. Let the cookies stand until the chocolate cools before serving.
Recipe adapted from EatingWell, March 2016.