Who loves a sweet treat that tastes a bit like cardboard, is packed with preservatives, makes your mouth dry and comes from a can? I sure don’t!
And yet, I’m sure we’re all very familiar with this classic Passover dessert: coconut macaroons from a can. I’ve had my fair share of these store-bought cookies after my family’s seder. (I’ve also consumed one too many chocolate-covered jelly rings which, let’s face it, are pretty disgusting.)
This year, it’s time we go homemade!
There are endless possibilities for Passover desserts, despite the many restrictions, but I’m focusing on the classic macaroon to prove that a simple homemade treat can be delicious and more than make up for skipping those canisters in the grocery aisle.
When made from scratch, macaroons are sweet little bites of coconut bliss that are perfectly crisp on the outside, gooey on the inside, and sure to tempt and impress your friends and families.
Macaroons originated in the 16th century in Italy, where they were first made with almond paste. Eventually, Americans popularized the coconut version. Due to their lack of leavening agents, macaroons became a great dessert option to be enjoyed during Passover.
These cookies will keep well if stored in an airtight container, so double the batch and enjoy throughout the eight days of Passover. You won’t regret it!
Have a baking question? Want me to make your family recipe? Feel free to email me at firstname.lastname@example.org. And check out all my baking videos, at Jewishrhody.org/baking-with-lisa.
LISA MAYBRUCH (email@example.com) is the manager of adult programs at the Jewish Alliance of Greater Rhode Island. Her occasional series, “Baking with Lisa,” appears in Jewish Rhode Island and online at Jewishrhody.org/baking-with-lisa.