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You are here: Home / Kitchen Chronicles / Baking for Passover

Baking for Passover

April 4, 2012 by Alison

Just took the sliced brisket, gravy and chicken soup out of the freezer for a nice slow thaw before Friday’s Passover Seder dinner. Since I’m hosting this year, there’s a lot to do to prepare for our celebration. And it’s not just the food that will keep me busy since 19 family members arrive Friday evening for a sit down dinner. That’s why I made sure to get some of the shopping and cooking done weeks ago, freezing these key components to our meal several weeks ago. Jackie and I will also be baking desserts this coming Thursday, making our usual decadent chocolate chip macaroons and intensely sinful Flourless Chocolate Cake.

My holiday wouldn’t be complete if I didn’t spend a few hours in the kitchen with Jackie, beating egg whites, mixing coconut with sweetened condensed milk and melting chocolate. This will be our sixth year (in a row!) making macaroons, proof that our tradition is one we both look forward to. Not only to get dessert on our tables, but also to celebrate the holiday in our own way as friends since we part ways on the holiday itself. Holidays take on many meanings for people, as they come together with family and friends in celebration. Baking with my friend for Passover prolongs my holiday, adding an extra dimension of meaning to an already beautiful day.

Chocolate Drizzled Macaroons

8 ounces sweetened angel flake coconut
1 tsp. pure vanilla extract
2/3 cup sweetened condensed milk
1 stiffly beaten egg white
1/8 tsp. of salt
1 cup semi-sweet chocolate chips

Pre-heat the oven to 350 degrees. Mix coconut, vanilla extract, salt and condensed milk together in a mixing bowl. Beat egg white until stiff. Fold the egg white into the coconut. Form the coconut mixture into balls and place one inch a part onto a cookie sheet lined with parchment paper. Bake in the oven until golden for approximately 12- 14 minutes. Melt the chocolate chips in the oven for 1 minute until melted. Cool cookies on a cooling rack and drizzle melted chocolate over the macaroons using a small spoon.

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Reader Interactions

Comments

  1. Lou Palma says

    April 4, 2012 at 1:09 am

    I’m home if there are any extra, I remember them from last year. I’ll trade you, horseradish for a cookie.

  2. Alison says

    April 4, 2012 at 1:33 am

    I thought you weren’t accepting treats anymore!

  3. Mark Waugh says

    April 4, 2012 at 1:20 pm

    I’m craving by watching the delicious picture of Chocolate Drizzled Macaroons. This food item is one of my favorite food items because the making procedure of “Chocolate Drizzled Macaroons” is very simple and taste very delicious as well. [url=http://showamerica.com/blog/sports/how-do-you-get-discovered-as-a-fitness-guru-part-2-interview-with-chris-krueger/]Tower two surf[/url] Thanks

  4. Jackie says

    April 4, 2012 at 9:23 pm

    Looking forward to baking together again this year! I love our tradition 🙂

  5. Suz says

    April 5, 2012 at 10:47 pm

    I absolutely love your macaroons! So glad you’re making again!

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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