L IFESTYLES /C ULTURE
at room temperature,
or ½ cup (1 stick) chilled
margarine 6 tablespoons white sugar
6 tablespoons brown sugar
¾ teaspoon vanilla
1 egg
¾ cup fl our
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon cloves
1 cup uncooked oatmeal
1 cup raisins
Line 4 cookie sheets with
parchment paper. Preheat the
oven to 375 degrees.

Using an electric mixer, beat
the butter or margarine, both
sugars and vanilla, until light
and creamy. Beat in the egg.

Sift together the fl our, bak-
ing soda, salt, cinnamon and
cloves. In 3 batches, add to the
creamed mixture and beat until
well-combined. Add the oat-
meal and raisins and mix on low
speed until just combined.

Drop rounded teaspoon-
fuls onto the parchment paper.

Bake for 8-10 minutes, until
golden brown.

1 (7 ounce) bag,
or 2½ cups
sweetened coconut fl akes
With young chil-
dren, do this step in
advance so they don’t
Yield: four dozen
burn themselves: Fill
the bottom portion of
If your oven can’t accom- a double boiler with 2
modate 4 cookie sheets at once, inches of water. Place
make half of this recipe at the chocolate squares
a time.

in the top portion and
assemble the double
2 ounces unsweetened
boiler, including the lid.

Place double boiler on a
baking chocolate
medium fl ame. Bring water to
2½ cups blanched slivered
a simmer. Stir occasionally until
almonds chocolate melts. Turn off the
¼ cup dark chocolate
fl ame. Remove the top portion
morsels 2 sheets of parchment paper from the bottom. Cool covered
1 (12 ounce) can evaporated to room temperature and reserve.

Place the almonds and
milk chocolate morsels in a food
⅛ cup cream
processor and process until the
¾ teaspoon vanilla
almonds are chopped fi ne and
¼ teaspoon almond extract
coated with chocolate. Reserve.

⅛ teaspoon sugar
CHOCOLATE EXPLOSION
MACAROONS | DAIRY
sarahdoow /
iStock / Getty Images Plus
Preheat the oven to 350
degrees. Line four cookie
sheets with parchment paper.

In a large mixing bowl, mix on
low speed the melted chocolate,
evaporated milk, cream, vanilla,
almond extract and sugar until
just combined. Th e chocolate will
look like small dots.

Add the coconut and
ground almond mixture. Stir
to combine by hand. Th e dough
should appear loose.

Drop half of the batter by
teaspoons onto two parchment
lined cookie sheets. Place them
in the oven and bake for 7 min-
utes. Move the upper cookie
sheet to the lower position and
vice versa. Bake for another 8
minutes. Th e cookies should
appear barely ready — do not
over bake. Repeat with the
remainder of the batter. ●
NAME: PHILADELPHIA BUSINESS JOURNAL; WIDTH: 9.25 IN; DEPTH: 5.5 IN; COLOR: BLACK; AD NUMBER: 00083760
OF THE YEAR
Join the Philadelphia Business Journal as we honor the Best Real Estate Deals of the Year!
The Awards Program will take place on March 26th at Loews Philadelphia Hotel.

Here, we will reveal all of the Superlative winners for categories such as “Best Sale” “Best Retail Lease”
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SECURE YOUR TABLE TODAY:
http://bizj.us/1psw3b Event questions? Contact Angelica Garcia at agarcia@bizjournals.com or 215-238-5111
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MARCH 14, 2019
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