The New Yiddish Kitchen is a labor of love born from complete desperation. All right, that’s a little dramatic.
But when we began our search for grain-free Jewish recipes for the holidays (and every day), we came up pretty short-handed. Sure there were Thanksgiving, Christmas, Halloween and Easter recipes galore … but what about a grain-free challah for goodness sakes?! What about those traditional Jewish deli favorites? Where are the grain- and gluten-free counterparts for matzo ball soup, we ask?!
Well, Jennifer Robins and I figured that since we were Paleo recipe creators who happened to be Jewish (and obsessed with food), it was up to us to write the book. So we did! And we are so excited to share it with you.
If you already preordered (thank you!), you should be receiving your copy very soon. And if not, see the links at the bottom of this page to order a copy.
Let’s face it: Macaroons are just as much of a requirement at the Passover Seder as Matzo is. There may be less ceremony around the humble coconut cookie, but it’s a staple nonetheless.
The classic version – a sweet coconut cookie dipped in dark chocolate – is always a favorite. For a little variety, though, we love making this version – sweet coconut spiked with orange zest and vanilla extract. The result is a perfect macaroon; chewy in the center, crisp on the edges, and tastes strikingly close to a Creamsicle.
Prep Time: 10 minutes | Cook Time: 25-30 minutes | Makes 18 cookies
2 egg whites
12 ounces (340g) unsweetened shredded coconut
1 (14-ounce [414-ml] can full fat coconut milk
1/4 cup (60ml) honey
zest of one orange (about 1/2 tablespoon [7ml])
1 tablespoon (15ml) orange juice
2 teaspoons (10ml) vanilla extract
Preheat the oven to 350ºF (177ºC). Line two baking sheets with parchment paper.
In a medium bowl, beat the egg whites until medium peaks form.
In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla and salt.
Fold the egg whites into the coconut mixture.
Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons (30ml) in each.
Bake for 25-30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.
And of course, enjoy, bubula!
Want more recipes like this? Order The New Yiddish Kitchen today, or find it in your favorite book store.
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