This is a Sponsored post written by me on behalf of NJOP for SocialSpark. All opinions are 100% mine.
Passover is almost here. It begins on April 14th and lasts for 8 days. I have become completely fascinated with all the foods and traditions that surround this holiday. I never experienced the culture and foods of people of the Jewish faith when I was growing up. I only knew a handful of kids that were even Catholic, and that was only on holidays.
Now living in a more populous location, we run into lots of people from so many backgrounds. My son has lots of questions for me about his friends foods and traditions, and I’m eager to help him learn and more fully understand his classmates and their families.
Of course, the most popular religion he wants to learn more about is Judaism. He has a good friend with a one Catholic parent and one Jewish parent so they are constantly celebrating. I can tell my son is so envious, and can’t understand why we just can’t be two religions too.
So to help my son learn more about the kids around him, and so that I can in turn also learn more about different cultures, we like to make foods that are traditional to different religious holidays and cultural traditions, like these little passover macaroons.
These macaroons were so easy to make. You just take a big bag of sweetened coconut, a can of sweetened condensed milk, some egg whites and a little vanilla extract. That’s it! It’s so simple. You can make them as directed below by whipping the egg whites, or just mix them in.
After they bake, just dip them in some melted chocolate and done!
Want to learn more about Passover? Check out this Passover Essentials Guide. It’s filled with useful information, fun facts, history and more recipes.
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Yield: 40 macaroons
1 14oz bag sweetened shredded coconut
1 14oz can sweetened condensed milk*
2 egg whites
1 teaspoon vanilla extract
1/8 teaspoon almond extract
1/4 teaspoon salt
1 cup melting chocoalte
Heat oven to 350° and line baking sheet with parchment paper.
In a medium bowl, combine coconut, sweetened condensed milk, vanilla and almond extract. In another bowl, beat the egg whites with the salt using a n electric mixer until firm peaks form. Fold the egg whites into the coconut mixture.
Using a tablespoon, drop coconut mixture onto the baking sheet, about 1 inch apart. Bake for 15 - 20 minutes, or until starting to brown on tops and bottom. Transfer baking sheet to cooling racks after baking.
Melt chocolate as directed on package. Dip macaroons in melted chocolate and place back on cookie sheet until set.
*If you can't find Kosher condensed milk or cream, use this substitute:
1 1/4 cup sweetened condensed milk = 1 cup instant nonfat dry milk, 2/3 cup sugar, 1/3 cup boiling water and 3 tablespoons margarine. Blend all the ingredients until smooth. To thicken, let set in the refrigerator for 24 hours.