I don’t seem to have landed any seder invitations this year, but I still want a taste of Passover. When she was alive, my grandma Ruth would buy boxes of matzo that we’d eat with margarine, along with little almond macaroons out of the can and jars of Manischewitz gefilte fish.
For better or worse, that’s what Passover tastes like to me. We weren’t religious at all so there was never a seder – just a trip to my grandmother’s pantry and companionable snack at her kitchen table.
But now I don’t want processed foods so much, and I’m not having flour and sugar. Still, I wanted something Passover-ish, and these occurred to me. They just couldn’t be easier (just make sure to soak those apricots ahead) and they’re really good. If, like me, you’re off sugar, make them with the unsweetened coconut for a treat that’s fruity but barely sweet. And if you’re a normal sort of eater, go ahead and use the sweetened coconut. Yum.
Makes about 20
1. For at least 2 hours or overnight, soak in just enough warm water to cover:
- 1 c. dried apricots
When very soft, puree with just enough of the soaking liquid to allow it to process into a smooth paste.
2. Preheat oven to 325. Oil a baking sheet or cover with parchment and set aside.
3. Beat until stiff and dry in a medium bowl:
- 2 egg whites
4. Add to the egg whites and combine well:
- 2 1/2 c. unsweetened (or sweetened) shredded coconut
- 1 c. of the apricot puree
- 1 t. vanilla
- (pinch of cardamom, ginger, cinnamon or dried orange peel: optional)
The mix will be thick and fairly chunky. Just make sure the ingredients are well incorporated.
5. Form into small balls and then flatten one side. Place on the baking sheet a couple of inches apart (they don’t need room to spread, but you do want good air flow between them so they can cook evenly and brown well). Bake for about 25 minutes, or until fragrant and golden. Let cool and eat.
They’ll keep for 3 or 4 days at room temperature, and freeze well too.