Lemon Poppy Seed Macaroons

      It turns out that there are two types of macaroons that are Passover-friendly. We have the generous-sized, coconut spheres, of course—like snowballs that have been squashed and toasted on one end (see above). But also the carefully crafted, cloudlike French macaroon. I have not yet made the latter, but they joined our Passover Seder this year courtesy of my cousin Angela (who has just started her own dessert company, Cherry on Top Confections). And as an extended aside, let me tell you about these French macaroons.

Angela's French Macaroons

Angela whipped up two types of French macaroons; a soft, sun-colored coconut-pineapple and an easter-green pistachio. The crisp cookies sandwiched a luscious, dairy-free cream reminiscent of gelato. The recipe is a trade secret; whatever it is, it kept us coming back for more. I provided the ubiquitous coconut macaroon, a duty I've held for the past couple years. And even with stomachs filled with tsimmis and matzo-ball soup, the table found room to squeeze in a helping or two of both kinds. 

Last year's coconut macaroons were brightened up with smashed raspberries, courtesy of Smitten Kitchen. This year I thought I'd switch up the traditional macaroon by pairing it with another classic flavour: the combo of lemon and poppy seed. And it worked well, both in terms of taste and appearance. Flecks of lemon zest and poppy granules brightened up the white shards of coconut while adding a zesty bite. Now, I have made the almond extract optional in the recipe below. I added it, and while I thought the macaroons had a deep, sweet flavour, the almond was too assertive for my taste, somewhat blunting the lemon. Next time I'll leave it out or add lemon extract.

One hang-up I should mention: these are only Passover-worthy if you permit kitniyot foods at the Seder. Poppy seeds fall into this interim 'legume' category, along with other foodstuffs such as lentils, peas, corn, and rice. The legend, as I understand, is that these foods were originally banned because it was difficult to distinguish between them and the chametz grains that are always prohibited. So while poppy seeds are not expressly forbidden, some Jews abstain from eating them during Passover. But wherever you fall, the macaroons are certainly good enough to make any time of year.

Inspired by Diana's Desserts' Almond Lemon Macaroons

Lemon Poppy Seed Macaroons
Ingredients:
14-oz package of shredded, sweetened coconut
2/3 cup granulated sugar
1/4 tsp. salt
zest of 1 lemon
3 TBSP poppy seeds
3 egg whites
optional: 1/2 tsp. almond extract (lemon extract could be a good substitute)

Directions:
--Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper.
--In a large bowl, combine coconut, granulated sugar, salt, lemon zest, and poppy seeds. Add egg whites and mix with a wooden spoon. If desired, add extract.
--Scoop spoonfuls, about 2 TBSP worth of batter per cookie, onto prepared sheets. Bake 20-25 minutes, or until tops of cookies are lightly browned and starting to crisp. Remove from oven and let cool on sheets, at least 15 minutes. When cooled, carefully peel off of parchment.