Passover Coconut Macaroons
Matzo cake meal for dusting
1 1/4 cups sugar
3/4 cup water
3 large egg whites at room
3 cups finely grated unsweetened,
desiccated coconut (about 8 oz)
Preheat oven to 325°F. Grease 2 baking sheets and dust with cake
meal, knocking off any excess.
Meringue: Cook sugar and water in a small heavy saucepan
over low heat, stirring, until sugar is dissolved. Boil syrup,
without stirring, until it reaches soft-ball stage (or registers
238°F on a candy thermometer). While syrup boils, beat whites in
standing mixer on low speed until stiff peaks form. Gradually
pour hot syrup in a thin stream down side of bowl into whites,
beating constantly on high speed. (Be careful not to let syrup
touch beaters when pouring, or it will spatter and harden.)
Continue to beat until meringue is room temperature. Stir in
coconut and spoon rounded teaspoons of meringue into mounds
about 1 inch apart on baking sheets. Shape mounds into pyramids
with wet fingertips.
Bake macaroons 1 sheet at a time in middle of oven 12 minutes,
or until just firm enough to be removed from baking sheet
without losing their shape. Carefully transfer to a rack to
cool. Makes 60 cookies.
Note: Macaroons will harden as they cool. You can keep
them stored in an airtight container 1 week.
Orange Date Squares
|1 cup dates, chopped
2/3 cup dark brown sugar
1/2 cup water
1/2 cup butter
6 ounces semi-sweet chocolate chips
2 eggs, beaten
|1/3 cup orange juice
1/3 cup milk
1 teaspoon baking soda
1 and 1/4 cups all-purpose flour
1/2 teaspoon salt
2/3 cup walnuts, chopped
|Place dates, brown sugar,
water and butter in a saucepan and simmer until dates are soft.
Remove from heat and add chocolate chips. Add eggs, orange juice
and milk and stir. Combine baking soda, flour, salt and walnuts
and fold in date mixture. Pour into a greased 13 x 9-inch baking
pan and bake for 30 minutes at 350°F. Allow to cool and prepare
Glaze and drizzle over bars. Cut into squares and serve.
3 cups confectioner's sugar
1 tablespoons grated orange zest
1/3 cup milk
Combine ingredients and mix well. Cover the squares.
|Passover Cream Cheese Brownies
cup butter (or unsalted margarine)
1/3 cup soft cream cheese
1 cup sugar
2 beaten eggs
cup matzah cake flour
3 ounces bittersweet chocolate
2 tablespoons potato starch
1 cup finely chopped nuts
cream cheese. Add sugar and eggs, mix well. Stir in cake flour,
potato starch, cooled chocolate, chopped nuts (reserving some
nuts for the top). Spread batter in buttered 9 x 9 inch pan.
Sprinkle reserved nuts over top. Bake at 325°F for 30 minutes.
Cut into squares while warm.
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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