Coconut Macaroons

Part 2 of the QLK Pesach edition…

As many of you know, I’ve been testing out macaroon recipes for weeks, trying to come up with the purest, healthiest and most tasty version possible.  I’ve experimented with honey, maple syrup, and sucanat to avoid using refined sugar at all costs.  I’ve made them both with, and without egg whites in an effort to veganize things.  And of course, keepin it kosher, I’ve tested recipes using potato starch, almond flour, and in this case, no flour at all.  Believe me friends, this is true dedication.

In the end, I came up with two versions of a recipe and I honestly, can’t decide which one I like better.  The questionable variable is the sweetener – sucanat or honey?  The sucanat version turned out to be much more firm and dry, but I also added chocolate chips to these, which means they’re automatically great.  When I substituted honey for the sucanat, I was shocked at how different they turned out.  The macaroons are lighter, and have such a delicious, unmistakeable honey flavor that complements the coconut in such a perfect way.  I was actually planning on dipping them in chocolate, but they honestly don’t even need it.  These guys are just plain YUM.

If you’re anything like me, you’ll probably want to eat the entire batch.  By all means, DO IT.  Honey isn’t a processed, aka, bad for you ingredient.  Since it is a natural sweetener, it’s filled with vitamins and minerals, and it has a lower glycemic index than sugar, which means it doesn’t spike our blood sugar levels and cause weight gain like sugar will.  In addition, honey’s antioxidant and anti-bacterial properties boost our immune systems and can be a great remedy for a host of ailments.  Most importantly, honey never goes bad, so dig up that old bottle in the back of the pantry and reap the benefits!  Who would have thought that dessert could be this good for you?  Move over Manechewitz, I’m just trying to have the best Pesach ever.  Dayenu.

Coconut Macaroons

  • 3 egg whites
  • 1 tsp vanilla
  • 3/4 cup good quality honey
  • 2 1/2 cups shredded unsweetened coconut
  • Pinch of sea salt
  • 1 cup dark chocolate chips (optional)

Preheat oven to 350 degrees.  In a large bowl, whisk together the egg whites, vanilla and honey.  Add the coconut and the salt.  Stir to incorporate.

Line a baking sheet with parchment paper.  Scoop about a heaping tablespoon of the coconut mixture and pack firmly.  Place onto cookie sheet about an inch or two apart.  Bake for 12 – 15 minutes until the coconut tops are golden brown.  Allow them to cool completely (about 20 minutes) before removing.

They’re going to be sticky, so peel them off the parchment very carefully to avoid breakage.  Do not use a spatula because they’re delicate and the bottoms may break off.

Quinoa Pie with Wilted Greens

Happy Pesach!  Why is this post different from all other posts?  Funny you should ask…this week the QLK is operating out of its satellite kitchen in Miami, Florida…shout out to all of our local readers!  Feel free to stop by and take advantage of this pop-up shop.  Don’t worry Elijah, we’ll save you some grub.

This week’s recipe was discovered after many of you have expressed concerns over figuring out what to prepare for a vegetarian Passover.  I searched long and hard, and I can confidently say that this recipe is a winner.  It even gets extra credit in my book because it incorporates quinoa, the grain that’s actually not a grain, and therefore suitable for Jews to consume all week long.  I don’t know how this one slipped through the cracks, but I’m certainly not complaining, and all I can say now is dayenu!

This pie is actually somewhat like a modern, crustless quiche.  It’s warm, eggy, cheesy, and filled to the brim with nutrients from the greens.  The original recipe actually called for chicory, but I took the liberty of substituting kale because it’s my fave.  Feel free to do the same, or try any mixture of leafy greens that you find in your fridge.  Take your time, get creative –  we’re not fleeing Egypt again anytime soon.

For all my sweet-toothed readers, don’t fret, this Passover edition would not be complete without a kosher dessert.  Check out Passover Part 2: Coconut Macaroons in the next post…

Greens and Quinoa Pie

(adapted from

  • 1/2 cup quinoa, rinsed and drained
  • 1 bunch kale, stems removed, chopped into 2 inch pieces
  • 1 head romaine lettuce, shredded
  • 3 tablespoons olive oil
  • 2 medium onions, thinly sliced (2 cups)
  • 2 green onions, thinly sliced (1/4 cup)
  • 1/4 cup chopped fresh dill
  • 1/4 cup crumbled feta cheese
  • 1/4 cup grated aged goat cheese or swiss cheese
  • 3 eggs, lightly beaten

Place quinoa in a small saucepan, and toast over medium heat 2 – 3 minutes, or until almost dry.  Add 1 cup water (I used vegetable stock), season with salt and bring to a boil.  Reduce heat to a simmer, cover and cook for 15 minutes or until all the water is absorbed.  Remove from heat, transfer to a large bowl.

Heat a large pot over medium heat.  Add kale and cook 3 to 5 minutes, or until wilted, stirring frequently or tossing with tongs.  Add romaine, and wilt 1 to 2 minutes more.  Transfer greens to a strainer, and squeeze out excess moisture.  Transfer to cutting board, and chop into small pieces.  Stir greens into quinoa.

Preheat oven to 35o degrees.  Heat 1 Tbsp olive oil in skillet over medium-high heat.  Add onions and saute 10 minutes, or until browned.  Add cooked onions, green onions, dill, feta, and goat cheese to quinoa mixture.  Stir in eggs; season with salt and pepper.

Pour 1 Tbsp oil into 9-inch, deep dish pie pan (I used a casserole dish), and place in oven.  Heat 5 minutes, or until oil is hot.  Swirl oil to coat bottom of pan, then spread quinoa mixture in pan with spatula.  Bake 20 minutes.  Drizzle pie with remaining 1 Tbsp oil, and bake 20-30 minutes more, or until golden brown.

Split Pea Soup with Fresh Dill

I’ve always been a big fan of split pea soup, but this one really takes it to the next level.  I don’t use dill too often, but in this dish it adds so much flavor that I’m inspired to find more delicious dill-laden recipes and go dill crazy (did somebody say cucumber salad?!)

I had a similar version of this soup at a little gourmet cafe, Medina, last week.  It was the perfect solution to my post-illness, weak tummy predicament.  I was starving and nothing really seemed appealing, yet as soon I tried this, I was blown away.  I knew I needed to recreate it in the QLK, and when I did my research I was so pleased to find this recipe on Epicurious.  It tastes almost identical to the one I had last week and I couldn’t be happier.  Eater be warned:  this soup is extremely filling and you may just have to stop yourself before consuming too much.  Luckily, its super healthy so you won’t have to feel remorseful, should you choose to overdo it.  Dill-icious!

Split Pea Soup with Fresh Dill

(adapted from

  • 1 large onion (or 1 large leek)
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 cup split peas, rinsed
  • 2-3 bay leaves
  • 5 3/4 cup vegetable broth (or water)
  • 1 cup frozen green peas (optional)
  • 5 tablespoons fresh dill
  • 1 teaspoon sea salt
  • Fresh ground pepper to taste

Over medium-high heat, saute the onions for about a minute.  Add the celery and carrots.  Saute until the onions are translucent (about 5 minutes).

Add 5 1/4 cup vegetable broth and the split peas.  Bring to a boil, then lower the heat to a simmer and cover for about 45 minutes (or until the peas are tender).

Remove from heat and discard the bay leaves.  Transfer to a blender or food processor, add the remaining 1/2 cup of vegetable broth and puree until smooth.  Return soup to the pot and add green peas, fresh dill, salt and pepper.  Garnish with dill and serve!