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Passover Coconut Macaroons
Submitted by: Barbiel
Matzo cake meal for dusting
1 1/4 cups sugar
3/4 cup water
3 large egg whites at room temperature
3 cups finely grated unsweetened,
desiccated coconut (about 8 oz)
Preheat oven to 325F. 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 238F 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
Submitted by: LadyLynda
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 350F. Allow to cool and prepare Glaze and drizzle over bars. Cut into squares and serve.
Glaze
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
Submitted by: Barbiel
1/4 cup butter (or unsalted margarine)
1/3 cup soft cream cheese
1 cup sugar
2 beaten eggs
1/2 cup matzah cake flour
3 ounces bittersweet chocolate
2 tablespoons potato starch
1 cup finely chopped nuts
Cream butter, 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 325F 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

Background graphics made especially for the Recipes Committee of the Garden of Friendship by Valatine