Encore – Macaroons And Passover Toffee

Today is the second night of Passover and the day before Easter.  We have two yummy treats to share that are good served for both holidays,  or anytime you want a bite of something yummy!

You can’t go wrong with either or both of these yummy and easy treats.  they are surely recipes for a lot a of abundant living 🙂

Passover Toffee

My son-in-law’s cousin, Andrea, was kind enough to share this very simple and very addictive recipe for toffee. It is intended for Passover as a treat but this is wonderful anytime!

Line a 11×17 baking sheet with 6″ squares of matzo. Cover baking sheet completely. Melt 1 cup of butter in a pan and add 1 cup of brown sugar. Bring to a boil and cook for 3 minutes stirring regularly. Pour this butter sugar mixture over matzo and spread evenly. Bake in a 350 degree oven for five minutes. Let sit for five minutes after you remove it from the oven. Pour a 12 oz bag of chocolate chips over top and spread chocolate as it melts. Sprinkle with chopped nuts. Refrigerate until well set – about 30 minutes. Break into pieces and try to control yourself 🙂

Macaroons

4 egg whites
1 1/3 cups of sugar
1 cup almond meal*
2 bags of shredded coconut
1 teaspoon vanilla
1/2 teaspoon almond extract

Beat egg whites until frothy. Add sugar slowly and continue beating until stiff peaks form. Add in vanilla and almond extracts. Stir in almond meal until blended into egg whites. Stir in coconut. Using a small ice cream scoop place scoops of coconut mixture on a silpat baking liner or on parchment paper.

Bake at 325 degrees for 18-20 minutes. Remove from oven and allow to “set up” for 2-3 minutes before removing from the pan. Make about 3 dozen cookies.

*Almond meal is just very finely ground up almonds. You can buy it at Trader Joe’s or Whole Foods or make it yourself by putting whole almonds in the food processor and grinding until they become a course meal.