Passover Chocolate Pecan Coconut Macaroons

Don't these look amazing? That's because they are!

Work has taken over my life, so I was only able to make one Passover recipe so far. Also see this post for another really yummy Passover apple cake recipe that I made last year.

Anyway, macaroons are something I look forward to every year on Passover. Until recently, I never knew that macaroons were not just Jewish thing. According to Wikipedia, "The English word macaroon and French macaron come from the Italian maccarone or maccherone. This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient."

So while these have a small amount of matzah meal in them, they taste great and they can really be made any time of year.

(Recipe adapted from Cooking Light)
Yield: 24 cookies

Ingredients:
• 2 1/4 c powdered sugar
• 1/2 c unsweetened cocoa
• 1/2 c shredded coconut
• 2 T matzo meal (can be replaced with cracker crumbs or ground oats if you don't want the Passover version)
• 1/8 t salt
• 3 egg whites
• 1 t vanilla
• 3/4 c chopped pecans

Preheat over to 325.
Combine first 5 ingredients in a large bowl and mix with a whisk.

If pecans needs to be chopped, I usually put them in a baggie and use a meat pounder to crush them.

In another bowl, beat egg whites until frothy. I have recently learned from a chef that this step makes a huge difference. The more frothy and thick, the better the macaroons will come out. You should be tired and sweaty once you're done with this step.

Add the eggs to the large bowl with the dry ingredients. Add vanilla and pecans and mix well.

Cover a baking sheet with parchment paper. Then scoop out 1 T for each cookie and place about an inch apart on the cookie sheet.

Bake for 15 minutes or until cookies are dry on the surface and soft inside.

Mmmmm...enjoy! I can't wait to serve them tomorrow!

Preparing for Passover & Yummy Cinnamon Apple Cake

March is already is full swing and it's time to start preparing for the spring holidays!

Passover begins on March 29th this year, so I only have a couple weeks to decide what to make. Passover food is SO yummy so I look forward to it every year.

Here's a quick lesson from Wikipedia for anyone who doesn't know what Passover is.
During this holiday, we can only eat unleavened bread (such as matzah pictured below), so there are specific recipes that work better.



Last year, I made this awesome cinnamon apple cake. I don't have any pictures because it was before I started blogging, but I promise it was amazing. I also served it to everyone at work and NO ONE knew it had matzoh meal in it. It's that good!

Yield: Makes 12 servings

Ingredients:
• 4 large apples, peeled and sliced (I used half red and half green apples)
• 2 teaspoons cinnamon
• 2 cups plus 4 tablespoons sugar, divided
• 6 large eggs
• 1 cup vegetable oil
• 2 cups matzo cake meal, plus more for dusting
• 1 tablespoon potato starch

1. Preheat oven to 350°. Grease a 13- x 9-inch baking dish, and dust with matzo cake meal. Toss apple with cinnamon and 4 tablespoons sugar in a medium bowl. Set aside.

2. Beat eggs in a large bowl at medium-high speed with an electric mixer. Add remaining 2 cups sugar, and beat 10 minutes or until pale and very thick. Stir in oil and 1/4 cup water. Add 2 cups matzo cake meal and potato starch gradually, and beat to combine.

3. Pour half of batter into prepared dish. Top evenly with apple mixture, and add remaining batter, spreading gently and smoothing top. Bake at 350° for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Let cool in dish on wire rack. Serve warm or at room temperature.

Becka Kolodkin, Cottage Living, APRIL 2007

This year I want to try something new to bring with.

Does anyone have any great recipes to share? Please leave a link or comment for me : )