Say it with me: Now is not the time to start Spring cleaning!
Pesach is so early this year, it's not even Spring yet, so let it go, let the dust bunnies be and we'll all be much happier.
Too many people (women) make Pesach into a huge deal, and it's really not.
Do you eat on top of your ceiling fans? No? We don't either, and that's what ours will not be cleaned before Pesach.
Do you eat under the bed? I hope not. Although I will be giving my kids' underbeds (is that even a word?) a quick once over with a flashlight, just to make sure. But the eating upstairs ended the after Purim. I know, no one should ever eat upstairs and we really don't - except I recently learned that my children hoard candy they get in school (lovely, right?) in their dresser drawers. The day after Purim, Josh marched them around their bedrooms, they pointed out all the hiding places and all the candy was dumped into a Shoprite bag that now lives in the pantry.
By now you are surely asking yourself what my point is.
Way more important than cleaning things that don't need to be cleaned right now and organizing things that can be organized after Pesach - or never - is deciding what you will be eating on Pesach, desserts obviously being the most important. And the most Pesach-y dessert I could think of? Macaroons.
I'm reading an awesome book now called A Homemade Life by Molly Wizenberg. I have been very into food memoirs lately and hers in the latest in a string and possibly the best I have read so far.
One of the recipes she shares is for Chocolate Covered Coconut Macaroons and I tried them last night - with some changes. I did not have vanilla so I left that out and I also did not make the chocolate ganache as she did because I was not sure that there was any heavy cream with a kosher for pesach certification - and even though my kitchen is far from being ready for Pesach, I did want to try out the recipe as if it was already Pesach. I only used ingredients that I had on hand that are also sold with a KP.
This recipe made 24 nice sized macaroons. Molly's recipe indicated 14-18 macaroons so I can only imagine how large and yummy hers are.
Start by pouring 3 cups of unsweetened* shredded coconut into a pan.
Add 3/4 cup sugar.
Add 5 egg whites.
Mix all very well and heat over a low heat for 10 minutes, mixing almost the entire time. I stopped mixing here and there but I did wind up with some brown coconut and I think that was not supposed to happen, so just keep mixing. Your sculpted arms will thank you later.
After mixing for ten minutes, pour the coconut mixture into a 9x13 pan and spread it out over the bottom of the whole pan. It doesn't need to be pretty, it just needs to cool off, so stick that pan in the fridge and let it do it's thing - mine took about twenty minutes, the perfect amount of time to do homework with a first grader.
Once the coconut has cooled, preheat the oven to 300 degrees.
Line a baking sheet with parchment paper (not wax paper - bad things happen when you bake wax paper) or foil. Roll the coconut mixture into small balls and place them on the baking sheet. My coconut balls were probably about an inch big, maybe the size of a walnut.
I was able to squeeze all 24 onto one baking sheet but had I known that I was going to get 24 coconut balls out of the recipe, I probably would have sucked it up, let them breathe a little and just used another piece of parchment paper on a second pan.
Bake for about 25 minutes or until they are a golden brown color. Mine did not take a full 25 minutes, but my oven runs hot. Keep checking them, you'll know when they're ready.
Let the coconut balls - we can now call them macaroons - cool.
I melted a handful of chocolate chips, dipped the macaroons halfway into the chocolate and then let them set up on a cooling rack.
I found the best part of this recipe to be the simplicity - no preservatives, no unhealthy fat from bad Pesach oils, like cottonseed and the like. I may not love the amount of sugar in these little guys, but at least I know what's in them.
Josh (and the kids who like coconut) found them to be quite tasty, straight from the oven last night and were equally pleased with them this morning. The other kids and me? Not so much. But it's a coconut thing in general, not a commentary on this recipe.
Do you see it? I had to hold myself back from using the rest of the chocolate and a toothpick to create faces on each one, like a bunch of old guys on a bench.
*The original recipe called for sweetened but that, combined with the sugar seemed over the top to me.