With Passover just around the corner, I just had to share this delicious recipe for macaroons with you in advance of seder mania.

My niece has been the “family macaroon maker” for years. When I asked for her recipe she pointed me towards Martha Stewart for a tried and true version.

I figured that they were easy enough to do, so I started my day by baking these and the Martha ones and boy were they ever good. The only tip I would share on Martha’s recipe is…..make sure you are using large size eggs instead of extra large. Made that mistake on the first batch and ended up with coconut pancakes instead of a cookie. Uh. No.

I have to admit, I absolutely love macaroons. In fact, it’s always the highlight of my Passover celebration. I mean, between the matzo and the 10 plagues, those macaroons have to make up for the lack of pasta, rice and bread you just gave up for eight fricken days.

But then again, you have to like coconut in order to like macaroons, right? Well, you don’t have to wait until this time of the year to make these delectable little treats. Shredded coconut is always available and so are the rest of the basic pantry ingredients that make up a macaroon.

OH and if there are vegan, gluten and dairy free’ers, refined sugar avoiders in your family, this is 100% a recipe to suit their needs. There are no eggs or sugar in these and they get their punch from fresh lemon juice and zest. BOOM!

The combination of lemony coconuttyness and dark chocolate drizzle is always a win win and my husband Steve said these were THE BEST MACAROONS he has ever tasted. Woah! That’s a big compliment. Because to be honest, I love the bakery macaroons that I buy every year for a special “ME” treat and these were hands down even better.

I know what you’re going to ask me. What’s the difference between a Macaroon and a Macaron besides an extra “O”?

Lots.

“Aside from both being delicious and similar in spelling, macarons and macaroons are entirely different cookies. First off, a macaroon is coconut based, whereas a macaron is meringue based. … Macarons range in color and flavors and macaroons are limited in variety”.

As well, many of the ingredients in a macaron recipe can be expensive – especially with the amount of almond flour required to make a macaron shell. And what’s with the feet? Who cares about putting feet on a cookie? Apparently, feet are required in order to be a true macaron.

That being said, I have no issues stuffing either one in my face and I’m just as happy with these macaroons sans the feet.

I know you will be adding these to your dessert repertoire. Once you taste one, you will know why.

Happy Passover (Pesach) !

LEMON ALMOND MACAROONS WITH DARK CHOCOLATE DRIZZLE

INGREDIENTS

• 2½ cups unsweetened shredded (or dessicated) coconut

• ½ cup super fine almond flour, I use Bob's Red Mill

• 6 tablespoons organic coconut oil (solid) I use JaxGlobal

• ½ cup pure maple syrup or agave

• 2 tablespoons fresh lemon juice (about two small lemons)

• 2 tablespoons lemon zest 

  Drizzle

• 100 grams of good quality dark chocolate, melted in a double boiler and cooled to room temperature)

INSTRUCTIONS

1. Preheat the oven to 325°F and line two baking sheets with parchment paper or silicone mat. Set aside.

2. Add all the ingredients to a food processor or blender.

3. Pulse until the mixture just become sticky.

4. Using a tablespoon size cookie scoop, scoop the mixture and firmly pack with your fingers. Drop each ball onto the prepared baking sheet, making sure to leave at least two or three inches between them.Repeat on second baking sheet until all the mixture is used up.

5. Bake for 18 - 20 mins, until golden around the edges and slightly golden on top. Keep checking to make sure they are not getting too brown on the bottom.

6. When baked, remove baking sheet from oven and rest on a cooling rack for a few minutes. Remove the cookies and place them directly onto the cooling rack for at least 30 minutes before drizzling with chocolate. Store in airtight container for up to a week. Makes about 14-16 macaroons