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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: A dessert to do Jewish people proud.
I need to tell all of you that while I love being Jewish, I often feel sad about my people’s desserts. Yeah I know all about rugelach, which, quite frankly, is as bad as often as it is good -- and yes Joan Nathan has gotten me through plenty of Passover meals with her flourless chocolate cakes.
But you know, there really is no pain quite as intense as biting into a bready, flavorless cookie from the kosher deli, and the Passover macaroon is often a sad, cloying affair. But if you are going to make the latter this year, might I suggest these Macaroons, which are super snappy easy and the results sort of weirdly addictive.
I used sweetened coconut, which is easier to find than unsweetened, and reduced the sugar to 1/4 cup. I blobbed these guys onto a parchment paper lined sheet, rather than using foil. Be sure either way to take them off once they have set, or they will stick. If you make them large, you will have fewer than two dozen, but really there is no wrong size as long as you are consistent.
They become a lovely brown on top. I ate three after lunch. Sue me.
Makes almost 2 dozen
2 free-range egg whites
3/4 cups organic sugar
1 teaspoon pure vanilla
2 1/2 cups unsweetened coconut
Pinches Maldon sea salt
Photo by James Ransom