Sweet Dreamin’: Passover Macaroons


Last year around this same time, a theme seemed to develop among my closest friends: they all started dating Jewish boys. Furthermore, not only were these boys Jewish, these boys also happened to be best friends. You can see the problem emerging, no? I was the only single shiksa in this exclusive dating circle. Whenever the late-night girl talk switched over to the traditions and anecdotes of Judaism, I tried my hardest to relate. I wanted to be a part of this culture. Judaism is soaked in history and ritual, everything becoming sacred and mystical when uttered in Hebrew. I have, and always will be in awe of these people and felt left out among my gal pals who were newly immersed in all of it.

Fortunately, having had a year to ruminate and lament on the lack of Hanukkah and hamentaschen in my life, I realized I actually can do something about my metaphorical lack of latkes: I can make them myself! In fact, I could make all different types of kosher nosh, such as matzo toast and my personal favorite, macaroons. These little guys are completely kosher and totally perfect for Passover. Unfortunately, when I tried to get my Jewish friend to eat these, to make certain they were up to snuff for the holiday, he refused. No, no they weren’t against any ancient law… he just didn’t like coconut. And I thought girls were picky eaters…

Johanna Caruthers is a senior English major at McDaniel College in Westminster, MD. She likes unicorns, baking, poetry, and roller skating.

**Recipe**

Passover Macaroons
Serves 8 (or one very hungry college senior)

Ingredients
1/3 cup sugar
1 large egg white
1 cup unsweetened shredded coconut
1/2 teaspoon pure vanilla extract
A pinch of coarse salt

Preheat oven to 350°F and line one baking sheet with parchment paper.

Whisk sugar and egg white together until fully incorporated, then add all other ingredients.

Mix together until the batter looks sticky in texture. Form dough into eight large mounds of deliciousness and place onto prepared baking sheet.

Bake cookies until golden brown on the tops and edges, or for about 15 minutes. Remove from the oven, let macaroons rest on the baking sheet for 5 minutes, and then transfer onto wire racks to cool completely.

Originally posted on Friday, April 6th, 2012

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