I don’t post too many desserts on the blog, not least because I’m always trying to think of strategies for decreasing, and not increasing, the amount of sugar in what we eat. But it’s a special occasion! And the almond flour and coconut have the benefit of decreasing the rate of absorption of the sugar in this recipe. But enough of that. I have always loved Passover. One of these days, after you make your own macaroons for the first time, you will NEVER — and I mean NEVER — again buy a can of those tasteless cardboard macaroons.

• 3/4 cup almond flour
• 1 1/2 cup dried, shredded unsweetened coconut
• 1/4 cup plus 1-2 tablespoons honey
• 1/4 cup coconut oil, gently melted
• 35 drops organic, food-grade lemon essential oil
• Pinch of sea salt

Line a baking sheet with parchment paper, and set oven to 200 F.

Combine almond flour, coconut, salt, honey, coconut oil, and lemon oil, and mix well. Form the macaroons by gently pressing the dough into a tablespoon, and then tapping the raw macaroon dough out of the upside-down spoon into your hand. Place each macaroon on the baking sheet.

Bake 45-50 min, and then allow to sit for 15-20 min. The outsides will be slightly dry and the insides will be soft and chewy. Makes about 18.

Thank you to www.mommypotamus.com for this recipe.