Friday, April 10, 2009

For Passover

I'm not a particularly observant Jew-ish person (the fact that I put a hyphen in the word "Jewish" should be a clue). Case in point, I am off to a sedar this weekend (yes I know, sedars were supposed to happen the 1st or 2nd night of Passover, but Zack's family likes to have them on the weekend so that people from out of town can come). I am bringing what I always bring to any sedar - Mo's amazing macaroons.

Mo is one of my dad's oldest and closest friends. She has been around our family for as long as I can remember (her real name is Mary Ann and her maiden name started with an O, hence Mo). She is super great and she gave me this recipe so that I could make macaroons just as well as she does. Everybody likes these cookies (even Zack, and he hates coconut).

All you need are these 5 ingredients:


If it's not passover, you can use regular flour. I used cake meal so that God wouldn't smite me. It worked really well.

1/3 cup unbleached all-purpose flour (or cake meal, kosher for passover)
2-1/2 cups shredded coconut
1/8 teaspoon salt
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract

1. Preheat oven to 350. Grease cookie sheet well (I used parchment paper).

2. Mix flour, coconut, salt together in a bowl.


Pour in condensed milk and vanilla and stir well to make a thick batter.


3. Form into "cookie-size" balls on cookie sheet. Bake 20 minutes, or until golden brown (I swear my oven is busted. It took me forever to cook these).


4. Remove from pan at once and cool on racks.


And that's it! No beating egg whites, like most macaroon recipes (egg whites scare me, so this is just as well). Another great thing about these is that there are no ingredients that actually need to be cooked before you eat them, so you'll never accidentally undercook them and kill someone. Just let them get nice and golden brown and they will be delicious. Plus, they are so easy to make. I'm off to Boston. Happy Pesach!