To all of you, Beautiful People, who had wished my oven speedy recovery, I hasten to report that it has finally gotten repaired. Meanwhile, right before it went on strike last week, I had been planning to try out a new Pesach (Passover) dessert recipe, while, at the same time, getting rid of sundry leftovers in my refrigerator that cannot be used on Pesach. To clarify, theoretically they can be used, but not when they come from packages open before kitchen is completely switched to Pesach mode, i.e. contains no Chometz (leaven), no utensils that have been used with leaven, and no surfaces that have been touched by leaven during the year.
We start this insane cleaning process (not only the kitchen, but the entire house should be completely clean of even a tiny cookie crumb your child dropped between cushions on the couch) immediately after Purim, and this is what we usually look like the day before Passover. Then we take a deep breath, go make ourselves pretty, dress in our finest, and fulfill the commandment to rejoice.
How is Passover food different from the food during the year? It contains no leaven and no products that have a potential to get leavened during preparation, such as wheat, spelt, or oat flour.
And so I happily mixed leftover unsweetened coconut shreds with coconut flour, brown sugar, vanilla extract, and unsweetened dark cocoa powder.
I tasted it for sweetness and pronounced, “This is good.”
I whipped two egg whites to stiff peaks (dear vegan and vegetarian friends, we don’t use beans on Passover, so aquafaba is out of question). Time to pre-heat the oven, I thought, and pressed the button.
It took me a few minutes to marry the dry ingredients with the whipped egg whites and to get the baking sheet misted with oil and ready, when I glanced at the stove controls. It still read “Pre-heat.” How much longer will that heat be “pre,”thought I, and stuck my hand inside the oven. Don’t worry, Beautiful People, nothing happened to my hand because inside the oven the temperature was the same as outside – nice and cool. Thus, I found myself in a quandary: do I throw away a perfectly good beginning of an experimental dessert?
Necessity, as the old cliche goes, is the mother of inventions, and quandary is not a place where I stay long.
I simply used the batter to bake Coconut Chocolate Macaroon muffins in my little cute Cupcake Bakery. It took about 15 minutes for two batches, which was faster than it would’ve taken in the oven, and they came out moist and delicious. Now that my oven is all fixed and raring to go, I will definitely make them as cookies for Pesach!
INGREDIENTS
- 11/3 cups unsweetened shredded coconut
- 2/3 cup brown sugar
- 2 tablespoons coconut flour
- 1 tablespoon unsweetened cocoa powder
- Pinch of salt
- 2 large egg whites, room temperature
- 1/2 teaspoon vanilla extract
PROCEDURE
- Preheat oven to 325 F. Mist baking sheet with oil.
- Whip egg whites with salt until peaked.
- Combine dry ingredients. Add whipped egg whites and vanilla, mix gently, but thoroughly.
- Drop by rounded teaspoonfuls onto baking sheet. Bake for 18-20 minutes or until golden brown. Cool on wire rack.
Enjoy!
Dolly..These muffins would be a perfect combination with my TV dinners when I get back home. LoL
LikeLiked by 1 person
Oh Gary, you and your TV dinners cuisine! I am glad you like my recipe – thank you!
LikeLike
Whether as a muffin or cookie, it sounds so good.
The Maccabeats, how unique both in name and in sound!
LikeLiked by 1 person
Thank you so much, dear Mimi; I am so glad you like the recipe! Aren’t these guys amazing?
LikeLike
This recipe looks amazing! Do you have any other recipes from your blog I should try?
LikeLiked by 1 person
Thank you so much for your kind comment, darling! I have close to 500 recipes – what kind of foods do you like? You can do a search by ingredients and choose.
LikeLike
Can’t go wrong with coconut and chocolate! Glad you’ve found a way to bake after all. Hope your oven will be fixed soon! 🙂
LikeLiked by 1 person
Thank you so much, dear Ronit! The oven is fixed; I didn’t want to publish this post until it got fixed.
LikeLiked by 1 person
Very creative and yummy sounding as always, Dolly!
LikeLiked by 1 person
Thank you so much, dear LInda!
LikeLiked by 1 person
Mmmmm. Coconut. 😍
LikeLiked by 1 person
I feel the same way, dear Gail! Thank you for stopping by!
LikeLiked by 1 person
When all else fails, eh? I’m glad the recipe calls for unsweetened coconut, I really don’t like the candied sort.
LikeLiked by 1 person
Actually, the original recipe had sweetened coconut, but I tweaked it. I tweaked it quite a bit, to tell the truth. I don’t like using sweetened anything, as I prefer to regulate my own sugar content. These coconut shreds came from our friends’ coconut palm, shredded in my food processor.
LikeLiked by 1 person
That is the very best!
LikeLiked by 1 person
Absolutely!
LikeLiked by 1 person
Awesome.
LikeLiked by 1 person
Thank you so much, darling!
LikeLike
I’m not looking down the sides of our sofas
LikeLiked by 1 person
Lucky you – you don’t have to!
LikeLiked by 1 person
🙂
LikeLiked by 1 person
You are the ultimate cook, manage under any circumstances, and make it yummy!! Which post is about your nails??
❤ Happy Pesach!
LikeLiked by 1 person
Just sent you a link! Thank you so much, my favorite purple person!
LikeLiked by 1 person
My pleasure, my favorite feline person!
LikeLiked by 1 person
😻
LikeLiked by 1 person
Great post
LikeLiked by 1 person
Thank you so much!
LikeLike
Wishing you a Happy Passover, dear Dolly! ❤ ❤ ❤
LikeLiked by 1 person
Thank you so much for you kind wishes, dear Anna!
LikeLiked by 1 person
Reblogged this on koolkosherkitchen and commented:
My last pre-Passover recipe this year, repeated from last year when I was eventually blessed with a new oven. Have a Hag Kosher v’Sameach – a Healthy and Joyous Passover!
LikeLiked by 1 person
These look so delicious. Can’t indulge, though, so lucky I have no time to as I’m busy packing and attending to a dozen remaining tasks..Nice treat for the eyes and the imagination, though. Happy Passover, Dolly.
LikeLiked by 1 person
Thank you so much, dear Judy! Have a safe and enjoyable trip!
LikeLike
Chag Pesach kasher vesame’ach, Dolly!
What a temptation born of necessity. I fear I’d never have the discipline to keep a kosher kitchen, so am a great admirer of people like who do! The recipe looks like a winner.
LikeLiked by 1 person
Thank you so much for your kind wishes, Doug!
I grew up in a kosher kitchen, so I simply don’t know any other way, and believe me, it is much easier here than it had been in Odessa where we didn’t even have running water…
LikeLike
A very great remembrance, Dolly! Thank you for upbeating me again. Michael
LikeLiked by 1 person
Thank you so much, Michael; I am pleased that you like it. 😻
LikeLiked by 1 person
Always wonderful, Dolly! Thank you for always entertaining at the highest level.
LikeLiked by 1 person
Thank YOU for a lovely comment, Michael!
LikeLiked by 1 person
Thank you too, Dolly! Always best information, with an eyewink, and perfectly served with laughter too.
LikeLiked by 1 person
You are too kind, dear friend.
LikeLiked by 1 person
:-)) You as well, Dolly! I am only taking you as a famous role model. Thank you!
LikeLiked by 1 person
Famous? Me?! Role model?!! Michael, you are too much!
I truly appreciation your kindness!
LikeLiked by 1 person
I wish I would have seen this earlier. I am always looking for coconut flour recipes. Unfortunately, my SIL does not eat chocolate. What is a good gluten free KLP cookie without chocolate?? Any suggestions?? Chag sameach!
LikeLiked by 1 person
I have a recipe for cookies made with almond flour but you can make them with coconut flour and the dollop of jam on top is optional:
https://koolkosherkitchen.wordpress.com/2021/01/11/whats-your-poison-almond-cookies
I just made them for Shabbos and Yom Tov with walnuts. It’s a very forgiving recipe; everything is possible.
Good Shabbos and Hag Sameach!
LikeLiked by 1 person
This sounds very promising. I made a nut cookie and even though they came out well, hardly anyone ate them. I am going to check out the recipe.
LikeLiked by 1 person
I hope you like it – good luck!
LikeLiked by 1 person
If I made them with coconut flour, would it need more liquid? The ones I made were actually quite similar.
LikeLiked by 1 person
I add water a teaspoon at a time until soft dough comes together. If you want softer and fluffier cookies, you might want to whip an egg white until soft peaks form and add to the dough.
LikeLiked by 1 person
Ah! I knew there was a trick! I have to write this down.
LikeLiked by 1 person
I don’t use this trick, though, because my husband likes his cookies hard and crunchy.
LikeLiked by 1 person
My husband doesn’t eat sweets. I can’t understand it.
LikeLiked by 1 person
Neither can I, but it’s good for him. Do the girls still like baking?
LikeLiked by 1 person
Passover baking is less interesting to them. Yaffa takes after my husband— she is more of a cleaner than a cook. Raizel however has been really helpful! She is very good at tasting.
LikeLiked by 1 person
I remember that Raizel was also good at baking, not Passover, but during the year. A cleaner is a wonderful vocation; I wish I had one!
LikeLiked by 1 person
Funny that you mention baking with the girls. We are baking a cake now, Raizel’s idea. But, does it count if it’s a mix??
LikeLiked by 1 person
Count where? In my book, everything counts if a child is excited about cooking or baking.
I hope you Pesach was enjoyable, dear friend. Next year in Yerashalayim!
LikeLiked by 1 person
Amen! (The cake came out perfectly but no one liked it 🤷♀️)
LikeLiked by 1 person
Better luck with mix choices next time!
LikeLiked by 1 person
Live and learn 🤗
LikeLiked by 1 person
True. 😻
LikeLiked by 1 person
Reblogged this on By the Mighty Mumford and commented:
YOWZA!
LikeLiked by 1 person
Thank you so much for reblogging, dear friend!
LikeLiked by 1 person
UR WELCOME, DEAR FRIEND! 😀
LikeLiked by 1 person