Passover and rituals

This week is Passover.  We had our yearly dinner last night with all the trappings of years past.  I really love these family holidays.  They seem to become more important to me the older I get.  It is the connection of the past with the future, the getting together of everyone and sharing a meal and a ritual.  There is something soothing knowing that the meal will be the same, the service will be the same yet the observations of the past year changes.

Every year I make brisket (although this year I changed up the recipe – gasp!), the same cake my Grandmother used to make, chicken soup and matzo balls and macaroons.  This year I tried a new macaroon recipe.  It is the winner.  Here it is.

• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 2 extra-large egg whites, at room temperature
• 1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 2″ diameter ice cream scoop ( I really like the ice cream scoop method) or a tablespoon. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Then take melt a good chocolate (not Nestles because it is too waxy).  Dip the macaroons in the chocolate and dry on parchment paper.  Insanely good.