These Simple Macaroons are crisp, dipped in decedent chocolate and a completely scrumptious option for celebrating Passover. Simple to make and easy to eat, this sweet dessert is a crowd favorite. With a fresh kick of lemon zest and crunch of shredded coconut, they are a bite-sized, delicious way to end your meal.
They take little to no time to make, only baking 10-12 minutes for a tray full of tasty dessert bites ready to devour. With sweet honey and vanilla, the flavors come together to create something sweet but not overpowering. It’s a small, crumbly bite that’s perfect for sharing during Passover. Find more sweet treat recipes for any holiday at www.culinary.net
Simple Macaroons ~ Yield: 15 macaroons
Recipe adapted from www.marthastewart.com/1098219/coconut-chocolate-macaroons
- 1 large egg
- 2 1/4 tablespoons honey
- 1/4 teaspoon vanilla extract grated lemon zest
- 1/4 teaspoon salt
- 1 1/4 cups shredded coconut
- 5 ounces dark chocolate, melted
Preheat oven to 375° F.In bowl, whisk egg. Add honey, vanilla, lemon zest and salt; whisk. Stir in coconut until completely coated with egg mixture.
Using 1 1/2-inch ice cream scoop, make 15 balls, transferring each to parchment-lined baking sheet, spacing about 2 inches apart.
Bake macaroons 10-12 minutes, rotating halfway through, until coconut starts to brown on edges.
Transfer sheet to wire rack and let cool. Before serving, drizzle with melted chocolate or dip bottom sides of macaroons in melted chocolate to cover bases. Refrigerate 15 minutes to set.
Family Features #15603; Source: Culinary.net
Carrot Cake ~ Recipe courtesy of Chef Kevin, ALDI Test Kitchen
Prep time: 35 minutes ~ Cook time: 25 minutes ~ Servings: 8
- 1 cup, plus 2 tablespoons, Carlini Vegetable Oil
- 1 1/4 cups Baker’s Corner Granulated Sugar
- 3 Goldhen Large Eggs
- 1 1/2 cups shredded carrots
- 1 cup Sweet Harvest Crushed Pineapple, with juice
- 1 teaspoon Baker’s Corner Baking Soda
- 1 teaspoon Stonemill Ground Cinnamon
- 1/2 teaspoon Stonemill Iodized Salt
- 1/2 teaspoon Baker’s Corner Baking Powder
- 2 1/4 cups Baker’s Corner All-Purpose Flour
- 2/3 cup Southern Grove Chopped Walnuts, divided
- 3/4 cup Countryside Creamery Butter, softened
- 1 1/2 cups Happy Farms Cream Cheese, softened
- 1 teaspoon Stonemill Pure Vanilla
- 5 1/2 cups Baker’s Corner Powdered Sugar
Heat oven to 350° F. In mixing bowl, cream together oil and sugar. Add eggs one at a time. Slowly add in carrots and pineapple. In separate mixing bowl, sift together baking soda, cinnamon, salt, baking powder and flour. Add dry mixture to wet mixture and beat until smooth. Fold in 1/3 cup walnuts.
Pour batter into two lightly greased 8-inch round cake pans and bake 25-30 minutes, or until toothpick inserted into center comes out clean. Allow cakes to cool completely; remove from pans.
To make frosting: In mixing bowl, cream together butter, cream cheese and vanilla. Slowly add powdered sugar and mix until smooth.
Trim and level cakes. Spread 1 1/2 cups frosting over one cake and stack second cake on top. Carefully frost entire cake with remaining frosting and garnish with remaining chopped walnuts.
#15180 Source: ALDI