Coconut Macaroons

Another snow day here in Baltimore - this time there is actually snow! Snow days seem to be the perfect excuse to blog. Tonight is the first night of Passover, which is the Jewish holiday that commemorates the Jews exodus out of Egypt. A traditional Passover dessert is a macaroon, so for tonight's seder, or holiday dinner, I made homemade macaroons.

Coconut Macaroons

Recipe adapted from: Brown Eyed Baker 

http://www.browneyedbaker.com/2009/06/19/chocolate-dipped-coconut-macaroons/

Ingredients:

• 2/3 cup sweetened condensed milk
• 1 large egg white
• 1½ teaspoons vanilla
• 1/8 teaspoon salt
• 3½ cups sweetened flaked coconut

Directions:

1. Preheat the oven to 325°F. Line two cookie sheets with parchment paper or a silicone mat.

2. In a large bowl, stir together the sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.

3. Drop the dough by tablespoonfuls about 2 inches apart onto the cookie sheets. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking.

4. Bake, one sheet at a time, until the cookies are light golden brown, 15 to 20 minutes.

5. Cool the cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.

Yield: 30 macaroons

Total Time: 35 minutes (10 minute prep)

Note: The original recipe calls for dipping the macaroons in chocolate after they have been baked...I think they taste pretty great without the chocolate, so I have omitted this step.

I am a HUGE fan of coconut, so I love these just the way they are. Maybe next year I will try to make chocolate chip macaroons! It's always nice to put a twist on some favorite recipes. Passover food is usually so bland and boring, so trying out new recipes or modifying old ones is a great way to liven up a holiday that is not normally associated with great food.

Snow day in Baltimore - pretty nice view from the backyard!