If there’s one staple of the seder dessert table, it’s the macaroon (not the dainty French meringue sandwich cookies but the dense, sweet balls of shredded coconut typically associated with one’s grandparents). I love a good, moist macaroon, but the ones I usually see come in two flavors, plain and almost-but-not-quite chocolate; emerge from the canister reeking of coconut extract; and are dry, dry, dry in texture.
Macaroons actually couldn’t be easier to make at home, and they’re a wonderful canvas for bright, even exotic flavors you might crave at the end of a long and hearty Passover meal. They keep well and look great—the more rustic and craggy the mounds of coconut, the more beautifully browned bits you’ll get on the surface. And when their bottoms are dunked in melted bittersweet chocolate, they’re perfect.
Fragrant ground cardamom and a heap of fresh lime zest give these coconut cookies their flavor. A dip in bittersweet chocolate makes them extraordinary, but is optional.
2 cups shredded sweetened coconut
1/4 cup sugar
2 egg whites
1 tablespoon grated lime rind
1/2 teaspoon ground cardamom
2 ounces bittersweet chocolate, melted
1. Preheat oven to 325°.
2. Place coconut in the bowl of a food processor; process 1 minute. Add sugar; process 30 seconds. Add egg whites; process 1 minute. Add cardamom and rind; pulse 3 to 4 times or until combined.
3. Scoop coconut mixture by the tablespoon onto a parchment-lined baking sheet (you should get about 20 mounds). Bake at 325° for 20 to 25 minutes or until lightly golden. Cool.
4. Dip bottoms of macaroons into melted chocolate; arrange on a parchment-lined baking sheet. Refrigerate until chocolate is set. SERVES 20.