You probably wouldn’t expect me to start off a post about Passover with a picture of cookies. But I’m a rebel like that. And these cookies are so pretty!
For the past few years I’ve been making macaroons to supplement the meringues for Passover baking. As a rule, I hate coconut, so homemade macaroons are generally for the benefit of others (Andrew). This year as I was browsing the internets, I came across these beauties. They looked like a nice change of pace and were intriguing, so this afternoon I whipped up a batch.
Raspberries give these cookies their pinkish, purplish hue, and add a totally unexpected (ok, not that unexpected given that these cookies are purple) flavor. They are seriously less coconutty than your average macaroon and Andrew has declared that he loves them.
The recipe can be found over at smitten kitchen and hers are a bit more beautiful given that she had a cookie scoop and I had…a spoon and my finger. The coconut is ground up to give it more of a pasty texture than the normal stringiness one expects from shredded coconut. The raspberry flavor is not subtle, but not overbearing. These cookies are also not overly sweet.
I might be done with baking for this holiday. Not sure what other food concoctions I can come up with this week. But we’ll be heavy on the matzo and light on the cake.
…Yeah, I rock the $5 (seriously, the sticker says $4.99), Target, children’s Seder plate. It’s so whimsical!