Much Ado About Stuffing

Much Ado About Stuffing

Passover Cookies


These cookies are like the passover cookies that they used to make at the old My Most Favorite Dessert shop on Madison Ave in the 80’s….

“Actually Good” Passover Cookies:


Yield: Makes 40 cookies

Parchment paper

2 1/2 cups walnut halves

3 cups (k-p) confectioners’ sugar

1/2 cup plus 3 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

4 egg whites (size LARGE eggs- if you have Jumbo use 3)

1 tablespoon vanilla extract

note: you can also make these nutfree by substituting 1 1/2 cups chocolate chips for the walnuts.

These are the best coconut macaroons ever– nothing like those gross canned ones.

Chocolate-Dipped Coconut Macaroons

(Gourmet Magazine, March’92)

Yield: Makes about 30 macaroons

4 large egg whites

1 1/3 cups sugar

1/2 teaspoon salt

1 1/2 teaspoons vanilla (for not-passover also use 1 tsp coconut extract)

2 1/2 cups sweetened flaked coconut

1/4 cup matza cake meal (for non-passover use flour)

1/2 cup chocolate chips, or bittersweet chocolate

In a glass bowl in the microwave melt the chocolate, stirring until it is smooth, about 2 minutes, and dip the macaroons, 1 at a time, into the chocolate, coating them halfway and letting any excess drip off. Transfer the macaroons as they are dipped to a foil-lined tray and chill them for 30 minutes to 1 hour, or until the chocolate is set. The macaroons keep, chilled and separated by layers of wax paper, in an airtight container for 3 days. (If the macaroons are made in advance, let them stand at room temperature for 20 minutes before serving.)


One Response

  1. I just made the "Payard" cookies, they are amazing. Follow the recepie and don't over bake and then cooool before peeling out of the parchment. You can use Silpan , it might be easier.

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