As a child I reluctantly ate the dry, stale macaroons that came in a can. I didn’t really like them, but I was unwilling to pass on a sweet. The first time I was invited to a seder as a young adult, I was asked to bring a desert. I couldn’t bring myself to buy any of the offerings at my local grocery store so I scoured acceptable substitute. The first recipe I made was overly complicated, but the results were delicious.
Over the years, I have experimented with many variations. Finally, I gave up and heavily modified a traditional macaroon recipe to make it passover friendly. When I make this recipe they are not technically kosher for passover, because the sweetened coconut doesn’t have the proper hechsher. But if you found a certified brand of sweetened coconut they could be…
Easy Passover Macaroons
Move over crumbly Passover cake and dry macaroons. These macaroons are sweet, light, and chewy.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 32 cookies
- 14 oz sweetened shredded coconut (I usually use BAKER'S brand)
- 6 tbsp almond meal (I usually grind whole almonds in the food processor)
- 1 tbsp matzoh meal
- 1/4 tsp salt
- 4 egg whites
- 1 tsp vanilla extract
- chocolate chips (optional)
Preheat oven to 350 F
Whisk together egg whites, almond meal, matzoh meal, vanilla, and salt.
Add coconut and stir to combine. It can be hard to get it well mixed so don't hesitate to use your hands if necessary.
Mold tablespoons of dough into a tablespoon measuring spoon and carefully slide them onto a cookie sheet covered in a silicon mat or parchment paper. This will result in little domes. The cookies don't spread so they can be placed close together.
Bake for 20 minutes
Remove from the cookie sheet immediately and cool completely on a wire rack. The cookies won't brown except for slightly on the bottom and edges.
Melt chocolate chips and drizzle chocolate over the cookies
Store in a airtight container in the refrigerator for up to a week.
I have been trying to make whole wheat challah using fresh milled flour for years with mixed success.
I have decided to start from scratch with a new recipe and make systematic modifications. The base recipe I will be using is here. For my first attempt, I made the recipe mostly as directed and found it to be basically good, but not sweet enough. Here is my plan for next time.
Honey Wheat Challah
Work in progress to create a optimized challah recipe for my family
Prep Time3 hrs
Cook Time30 mins
Total Time3 hrs 30 mins
- 320 g all purpose flour (2 2/3 cup)
- 475 g fresh milled hard white wheat (can substitute 3 1/2 cups whole wheat flour)
- 2 tsp salt
- 1 3/4 tsp instant yeast
- 1/4 cup honey (85 g)
- 1 cup warm water (~90 F)
- 4 eggs beaten
- 1/3 cup vegetable oil
- 1 egg beaten for glazing
Combine first four ingredients in the stand mixer bowl and mix well
Combine honey, water, eggs, and oil in a small bowl and whisk to combine
Add wet ingredients to dry ingredients and mix at low speed until well blended
Let sit for 15 minutes
Switch to dough hook and mix at speed 2 for 12-14 minutes.
Turn dough onto floured surface and kneed by hand until it passes the window test.
Put dough in greased bowl and cover with plate. Let rise 60 minutes or until doubled in bulk. Overnight modification: Put dough in greased bowl and cover with a plate. Put in fridge overnight. When ready to continue, take out of fridge and let sit on counter for 30 minutes or until doubled.
Turn the dough onto a lightly floured surface. Punch down and divide into 12 equal sized balls. Cover them with a damp towel and rest for 30 minutes.
Roll each ball into a long snake. Braid 4 snakes into a challah. This will result in 3 medium loafs.
Put loafs onto a sheet plan with a silicon mat and cover with a damp kitchen towel. Allow to proof until a indent doesn't spring back. About 30 minutes
Brush dough with beaten egg.
Bake until it reaches an internal temperature or 195 F. About 25 minutes. rotate half way though.
Cool before slicing.
To freeze: wrap individual challah in plastic wrap and place in a freezer bag
To serve: thaw on counter for 24 hours. Wrap in foil and bake at 325 for 20 minutes to warm./p>
Areas for experimentation: hard red vs hard white flour, honey and egg quantities, rising and overnight.
I get my creative cooking from my mother. She has a meticulously organized recipe box full of hand printed recipes which bear little relation to what she actually cooks. Many of the recipes contain ingredients, but no instructions. The rest are more misleading then helpful because Mom has optimized the recipes for our family’s taste, but has not written down any of the alternations.
I have many wonderful memories of my Mom handing me a recipe card and listing off at least six ways that the card was inaccurate. This recipe contains most of the same ingredients as a recipe that appeared in my Grandmother’s temple cookbook. The proportions are made up, but it tastes almost as good as Moms.
Easy savory kuggle using ingredients available in the grocery store.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
- 12 oz egg noodles
- 4 eggs
- 8 oz cottage cheese one small container
- 1/2 cup sour cream
- 1/4 cup melted butter
- 1/2 tsp salt
Preheat oven to 300 F
Cook noodles according to package instructions
Mix everything together in a large bowl
Pour into greased 13x9 inch baking pan
Bake for 1 hour