Happy Easter-Passover, etc., friends! Neither Mark nor I are particularly religious, but we both really enjoy Passover -- probably because there's so much fun stuff to cook! This year, since we're in the throes of new parenthood, our moms made all the food and we had a super-quick, small seder with just Mark, me, our baby daughter Dylan, Mark's parents and my mother. It was really lovely, and both of our moms are excellent cooks, so the food was fabulous!
I'm supposed to be off my feet and resting and all that since the birth, but I'm a pretty fidgety sort, so it isn't easy for me to sit around. I'm doing my best though! So all I did for the seder was contribute dessert, which was these little macaroons. These are not the French macarons, but rather more like coconut meringues. I had some dried cranberries and bittersweet chocolate in the pantry, so I added them too.
Even though these are a traditional Passover sweet, they're simple and tasty enough to make anytime. Enjoy! And happy spring :)
Makes about 20
3 large egg whites
Pinch of salt
1/2 cup sugar
1 tsp. vanilla extract
2 cups shredded sweetened coconut
1/3 cup dried cranberries, minced
1/3 cup bittersweet or semisweet chocolate chips, chopped (or use mini chips)
1. Preheat oven to 275°F; line a large baking sheet with parchment paper. Place egg whites and salt in a large bowl and beat with an electric mixer until very foamy. Slowly add sugar, continuing to beat until meringue is very thick, about 5 minutes. Beat in vanilla. Fold in coconut, cranberries and chocolate. Drop batter by rounded teaspoonfuls onto baking sheet, spacing about 1 inch apart.
2. Bake macaroons until pale golden outside and dry-looking, about 30 minutes. Turn oven off and leave macaroons in for 45 to 50 minutes longer, until slightly firm. Transfer baking sheet to a wire rack and let macaroons cool. Serve right away, or place on a plate, cover with plastic wrap, and refrigerate for up to 3 days.