My friend Jackie and I got together the other day to make coconut macaroons for the Passover holiday. Having eaten (and enjoyed) the kind from the can for most of our lives, Jackie and I decided two years ago to make them together from scratch. And, I have to tell you, there’s nothing like ending a meal with a sweet morsel of moist coconut dipped in chocolate.
It was our second year in a row making macaroons together, the continuation of a tradition that now gives new meaning to our Holiday. It was an absolutely perfect Spring day — with Spring buds about to blossom and bursts of flowers everywhere. We chose Jackie’s house to bake since our little ones would be keeping us company. Her backyard, which is fenced in and easily visible from the kitchen, was the perfect place for the toddlers to play while we were inside baking on such a picture perfect day. One of us could easily give a push on the swings while the other one stayed inside ensuring the kitchen process progressed casualty-free.
If I didn’t have a friend with me, beating the egg whites stiff, or dipping the golden coconut patties in chocolate, I probably would have served the canned macaroons just as my family had done for generations. Instead, I proudly presented homemade macaroons to my guests and as they squeeze in one final bite to end their meal, I will remember a lovely time spent on a beautiful afternoon with a friend.