Easy Passover Macaroons

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…

 

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Easy Passover Macaroons
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Move over crumbly Passover cake and dry macaroons.  These macaroons are sweet, light, and chewy.  

Course: Dessert
Cuisine: Jewish
Servings: 32 cookies
Calories: 110 kcal
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350 F

  2. Whisk together egg whites, almond meal, matzoh meal, vanilla, and salt. 

  3. 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.

  4. 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.  

  5. Bake for 20 minutes 

  6. 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.

  7. Melt chocolate chips and drizzle chocolate over the cookies

Recipe Notes

Store in a airtight container in the refrigerator for up to a week.

 

Individual Blueberry Almond Crisps

Some night experimental cooking goes well.  Some nights, like tonight, it does not and I end up needing a little something extra.  I had a pint of blueberries in the fridge and I scoured my cookbooks to find a light dessert that I had all the ingredients for.  No luck… more creative cooking to the rescue…

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Individual blueberry crisps
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

These delicious desserts have so many whole grains you can almost convince yourself they are healthy 🙂

Course: Dessert
Servings: 2
Ingredients
Filling
  • 1 pint fresh blueberries
  • 1/2 tbsp flour
  • 2 tsp packed brown sugar
Topping
  • 3 tbsp butter
  • 1/4 cup whole wheat flour
  • 1/4 cup rolled oats
  • 2 tbsp sliced almonds
  • 3 tbsp brown sugar
  • 1 tsp cinnamon
Instructions
  1. Preheat oven to 375 F

  2. Mix all ingredients in the filling together

  3. Divide between 2 ramekins
  4. Cut all ingredients in the Toping together with a pastry cutter
  5. Spoon toping on top of the filling
  6. Bake at 375 degrees F for 30 minutes

Apple Crisp

This is the only dessert I ever remember my father making.  Why mess with perfection?  The ingredients are easy to remember and the 1:1 proportions can be scaled to any size.  I have made everything from a 1 apple crisp in a ramekin to a 9×13 inch pan full for a potluck.  It always turns out well. This is my go to semi-healthy dessert.

It can also be prepared ahead and stored in the refrigerator for up to 24 hours before baking.  The leftovers are delicious for breakfast.

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Apple Crisp
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hrs 5 mins
 

Simple and delicious dessert packed with whole grains. 

Course: Dessert
Cuisine: American, Vegitarian
Servings: 4
Calories: 605 kcal
Ingredients
  • 1/4 cup rolled oats
  • 1/4 cup whole wheat flour
  • 1/4 cup packed brown sugar
  • 1/4 cup wheat germ
  • 1/4 cup butter
  • ~4 large apples
  • 1 tbsp lemon juice optional
  • 1 tbsp honey optional
Instructions
  1. Preheat the oven to 350 F

  2. Combine the first six ingredients together in a large bowl and cut together with a pastry cutter

  3. Peel and thinly slice enough apples to mostly fill a 9x9 baking dish

  4. If apples are crisp or you are making ahead drizzle with a tablespoons of lemon juice over the apples

  5. If desired, drizzle apples with honey to add sweetness

  6. Pour topping over apples to form an even coating and press down lightly

  7. Bake until apples are soft or about 45 minutes

 

Single Serving Microwave Brownies

 

This recipe is a compromise between two undeniable facts:

1. Some days require chocolate

2. If I bake a pan of brownies, I end up eating most of a pan of brownies.

This recipe is a scaled down and simplified version of microwaved mug brownies as found here.

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Single Serving Microwave Brownies
Prep Time
1 min
Cook Time
1 min
Total Time
2 mins
 

Delicious single serving brownie ready in minutes 🙂

Course: Dessert
Servings: 1
Ingredients
  • 1/4 cup brownie mix
  • 1 tbsp vegetable oil
  • 1 tbsp milk
Instructions
  1. Mix all ingredients in a mug or ramekin

    Microwave on high for 50 seconds

    If still wet in the center microwave for an additional 10 seconds or untill done (cake should still be moist)