For many of us who grew up Jewish, Passover meant horrible deserts: fruit-shaped jelly candies, maybe some nuts, sandpaper cake, dry, crumbling macaroons from a can. Over the years, selections have improved. There are excellent wines Kosher for Passover (no need to do the Manischewitz unless that’s just your thing). Foods influenced by the Sephardic tradition and other cooking traditions such as those from India and Mexico have broadened our available food choices. But sometimes, we just like tradition. Last week I made pesadich macaroons. My childhood memory of macaroons are the unpleasant crumbly not-cookies from a green and orange can. These were totally different. They were soft, sweet, with a buttery finish. These are not just for Pesach.
Makes 24 (or more)
2 (14 oz.) bags sweetened flaked coconut
1 (14 oz.) can sweetened condensed milk
2 tbsp. sour cream
1 tbsp. heavy cream
1.5 tsp. pure vanilla extract (Mexican vanilla preferred)
3/4 lb. (12 oz.) bittersweet chocolate, melted
1. Preheat oven to 325 degrees. Line baking sheets with parchment paper
2. In a large bowl, mix together all ingredients until thoroughly combined. Press dough into a soup spoon or small ice cream scoop and release onto the baking sheet. Bake for 20 minutes (or more, until just browning). Remove from oven, let cool.
3. Melt chocolate in a double boiler (I use a makeshift one with a pot and a metal bowl). Drizzle each macaroon with melted chocolate. Refrigerate for 20 minutes before serving, then keep your fingers away as people crowd around and dig in.