Making Macaroons

Our go-to recipe for the beloved Passover treat (chocolate drizzles included!)

Issue 10: From Dana’s kitchen

Sometimes it's the simplest things that offer the biggest rewards in the kitchen. Take these chewy, chocolate-drizzled coconut macaroons: for a tiny little treat that couldn’t be easier to make, they leave kids with some super important take-aways and techniques. And unlike other baking recipes that rely on precise measurements and careful timing, the fact this one is so basic helps these lessons really stick. 

So, why not make some macaroons with the kids this week? It’s the perfect time, since this grain-, gluten- and leavener-free dessert has long been a favorite Passover treat. Macaroons are said to have originated in medieval Italy; the word stems from the Italian verb ammaccare (to crush) and refers to the original almond paste filling that’s been replaced with coconut over time.

Oh, wait – not a fan of coconut? We know, we know; it’s one of those polarizing ingredients (like cilantro or celery) that people either love or hate. Either you’re like me and you can’t get enough coconut goodness, or the mere thought of it makes you wrinkle up your nose in a hard pass. 

When we introduce ingredients with divisive followings to our students, we explain that cooks don’t have to love everything they make – there are lessons to be learned from the recipe, and if you’re not going to eat it, you can always give the food away as a gift. But, parents, hear me out: nine times out of ten we find that kids have a more open mind to ingredients once they’ve worked with them. So, coconut skeptics, give these macaroons a try!