Passover Week: Chocolate Coconut Chews

One of the reasons I don't have to worry about adapting too many dishes for Passover week is that I actually end up not doing very much cooking.  The first two nights are always spent at other people's seders.

On Monday night we were at Repro and Nissan's in their annual tent-stravaganza.

And on Tuesday night we were at Thatmom's for the Family Festivities.

The seders are long and late, and Thatbaby was a bit of a disruption.  He began signaling that he was "all done" just about as soon as we sat down.

The thing that kept him in his seat?  His very first taste of juice!  The first night we let him have a sip, every time the grownups had a glass of wine.

The second night, I accidently gave him wine instead of juice.  Thatboy discovered my mistake fairly quickly, but not before Thatbaby got his first taste and began asking for "more?".

The matzoh ball soup was his favorite both nights.  In fact, he didn't make it past the soup course.  But he sure enjoyed it.  Unfortunately he has picked up the ugly habit from Thatboy's side of the family that includes picking up the bowl and drinking from it, with big ole slurps.

The first night is catered, so I don't bring food, but I always bring something to Thatmom's seder.  And this year I put myself in charge of dessert.  I actually love Passover desserts.  Because you don't need flour for a killer dessert.  In fact, my secret for Passover desserts is to make things that are already Passover-friendly, meaning they don't require me to change up the recipe or switch any ingredients out.  This is why I typically make my almond horns - delicious year round, but perfect for Passover.   These sweet chocolate treats are similarly great for any time of year, and need no modifications for the Passover table.  With only three "real" ingredients - coconut, condensed milk, and chocolate, there's nothing to not like!

Chocolate Coconut Chews

3 oz unsweetened chocolate

1 can sweetened condensed milk

2 cups grated coconut

1 tsp vanilla

1/8 tsp salt

1. Preheat oven to 300.  Melt the chocolate in the condensed milk in a double boiler. 
2. Remove from heat and stir in the coconut, vanilla, and salt.  Drop tablespoons of batter onto a greased cookie sheet and bake for 15 minutes.