I remember that Passover, years ago, as if it was yesterday. I was maybe ten, visiting my grandparents on Passover eve. My grandparents were Dutch, and their manners were impeccable. My younger brother and I were always under a lot of pressure to “behave” whenever we visited them. Sometimes we managed, sometimes – not so much.
On that bright spring day, in the early eighties, it was actually time for lunch and I was hungry. My father promised lunch at home – we were just stopping for half an hour to say hello. So we sat there, in that European living room, decorated with beautiful antique wooden furniture. Grandma, oma, served good, strong Dutch coffee and cookies.
Oh, those cookies.
They were coconut macaroons, made kosher for Passover with no flour, just coconut, sugar and eggs. But they were nothing like the store-bought macaroons that I was familiar with. These were round and fat and deep golden brown. They were fragrant and chewy and they tasted so good, and I was so hungry, that I found myself reaching for one more cookie, then another, and then another.
My father looked embarrassed and sheepishly explained that we had not had our lunch yet. Grandma smiled, but she was obviously horrified at my lack of manners. Me? Delirious with coconuty sugar, I didn’t care. I was happy.
I don’t have grandma’s recipe for those coconut macaroons. But the version below is pretty close, even though it’s healthified. Let’s just say that once again, I found myself eating way more of those than I had planned.
Makes 16 cookies
Total time: 40 minutes
Prep: 10 minutes
Bake: 25 minutes
Cool: 5 minutes
2 large eggs
1/2 cup honey
2 teaspoons pure vanilla extract
2 cups unsweetened shredded coconut
1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and spray them with nonstick spray.
2. In a large bowl, whisk together the eggs, honey and vanilla. Add coconut. Mix well, with a spatula, to combine.
3. Using a 2-tablespoon ice cream scoop, scoop out the cookies and place on the prepared baking sheets. Flatten the top a little with the back of a spoon.
4. Bake 20 minutes, until cookies are deeply golden and your kitchen fills with the most amazing aroma of sweet toasted coconut. Cool 5 minutes on baking sheet, then use a spatula to transfer to cool completely on a cooling rack. These coconut cookies are wonderful warm or at room temperature, and will keep a day or two in an airtight container. Unless I’m around to polish them off.
Nutrition per cookie
Total Fat 7.2 g
Saturated Fat 6.2 g
Sodium 12.5 mg
Total Carbohydrate 11.5 g
Dietary Fiber 1.3 g
Sugars 8.8 g
Protein 1.5 g