Peanut Butter Macaroons

Ah, Passover. You either love it or you hate it. I guess it all depends on how much you love bread. I love the spring cleaning and the Seder, and then the rest is a struggle for me. The whole chametz thing is especially hard because pizza is basically a staple in our house. Luckily, there’s a lot of sweet treats to help us cope these days.

Usually, we make a batch of macaroons. That’s not unusual, but I like to dress mine up. One time I made them with lime juice for a key lime pie effect. Another year I dipped them into dark chocolate. Heavenly. This year, I’m trying out peanut butter, but this time we’re going for the full immersion.

I started off with my go-to Martha Stewart recipe, Coconut Macaroons. Side note, if you’re really crunched for time, you could buy some cookies for this, too! Once the cookies are cool, melt a bag of peanut butter chips with a teaspoon of coconut oil in the microwave (30 seconds on high, stir, and repeat until smooth). Once that’s done, start covering cookies! Let them set on parchment-lined cookie sheet in the fridge for 10 minutes, or until the peanut butter shell is hardened. Voila! A new and exciting Passover dessert.

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