(Photo: Kang Kim for New York Magazine. Illustrations by John Burgoyne.)

Since Passover is observed by the ritual avoidance of forbidden foods like bread, pasta, bagels, and pizza, the holiday's symbolic flourlessness is usually construed as culinary deprivation. We prefer to see it as an opportunity to indulge in annual treats like the rich, gooey coconut macaroons that Lever House pastry chef Deborah Snyder will demonstrate in a cooking class at the restaurant on April 1. Her recipe could not be simpler, and the results are divine—especially if you deem the "optional" chocolate chunks compulsory.

Deborah Snyder's Coconut Macaroons
3 cups unsweetened desiccated coconut
1 1/2 teaspoons vanilla extract
2 tablespoons plus 1 1/2 teaspoons melted butter
1 cup sugar
3 extra-large or 4 medium-large egg whites
1 cup chopped chocolate, optional

Preheat oven to 350. (1 ) In a large mixing bowl, combine coconut, vanilla, butter, and half the sugar. (2) Whip the whites in the bowl of an electric mixer until they begin to get foamy and opaque. Add the remaining sugar in a slow, steady stream and continue whipping until the mixture is pure white and volumized, but just short of holding soft peaks. Fold the whites into the coconut mixture. Add the chocolate, if desired. (3) Using a very small ice-cream scoop or teaspoon, scoop the batter onto parchment-lined cookie sheets, about 1/2-inch apart. Bake for about 13-15 minutes, until lightly browned, turning the tray once during baking. Cool completely. Note: The batter can be made several days in advance, and kept covered and refrigerated.

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