Passover started tonight, and few things remind me of the holiday like coconut macaroons. Below recipe is from this month’s Bon Appetit, with a few small changes. We like a macaroon with a browned crispy bottom, so we baked on greased foil instead of parchment paper. And we halved the lime zest — they are still plenty lime-y. Wide flakes or shavings are worth seeking out — we found them by Let’s Do Organic at a natural foods store, Garden of Eden. Whereas shredded coconut macaroons tend to be dense and chewy, these are more a light pile of crispy coconut. You may never eat the spongey Manischewitz variety again!
Makes 4 dozen cookies (Hey, we are giving some away and otherwise hoping they last a week)