A few weeks ago, as Passover drew closer, I started hearing murmurs of "matzo crunch" around the office. What began in hushed tones grew to more fervent buzz around this mysterious snack. What was this magical confection that transforms matzo into something someone would not only want to eat, but actually crave? Could matzo be irresistible? I had to find out.
A colleague pointed me to the mother of all matzo brittle recipes, My Trademark, Most Requested Absolutely Magnificent Caramel Matzo Crunch. The recipe title says it all, and the technique is quite simple: make a fast caramel sauce, pour over matzo, bake, then top the hot crackers with chocolate and spread in an even layer. Sounds pretty good, but of course our test kitchen wanted to put our own spin on this crispy treat. So we came up with the idea of incorporating the flavors of another Passover favorite, the coconut macaroon. Thus, the Macaroon Matzo Crunch was born. The result was delicious—any time of year.
Here's how we put it together:
First, make a super-simple caramel sauce
Ours has vanilla and a hint of salt.
Next, pour the caramel over the matzo crackers
Use a table knife to quickly spread the caramel in an even layer.
Bake and top with toasted coconut and almonds
The coconut gives you that macaroon flavor, without all the stickiness.
