If your only exposure to Jewish holidays is our website, you might think that they revolve exclusively around desserts. Yes, we just baked hamantaschen for Purim, and yes, cheesecake is coming up for Shavuot. Actually, come to think of it, sweets are a big part of many holidays. They’re not defined by their desserts, but most holidays do have an associated treat, maybe to remind us of the sweetness of the seasons: honey cake at Rosh Hashanah, sufganiyot (Israeli jelly doughnuts) at Hannukah, and macaroons at Passover.
This year, we’ve been away for much of Passover, but we got home last night and this morning the girls and I felt like making something sweet, so we scrounged in our new kitchen for kosher-for-Passover ingredients. What we found was pretty meagre–a couple of egg whites and not quite enough shredded coconut for a whole batch of macaroons. We did have some almonds, though, and always a lot of good chocolate, so we came up with the following. One bite, and we knew exactly what they tasted like: Almond Joy!
Almond Joy Macaroons
Makes 1 dozen
1 1/4 cups sweetened shredded coconut
1/3 cup almonds, chopped
1/3 cup sugar
1/4 cup chocolate chips
2 egg whites
Preheat oven to 350.
In a large bowl, mix together all ingredients. The mixture will feel like it’s not binding enough, but don’t worry, it will stick together when it’s baked. Drop in large spoonfuls on a parchment lined baking sheet, shaping a bit with your hands to make sure each cookie stays mounded. Bake 15-20 minutes, until sides are lightly browned. Cool on the baking sheet until firm.