This weekend included lots of sweet treats, and Passover doesn’t preclude you from serious yumminess.  I brought along some goodies from my favorite, Metropolitan Bakery, including festively colorful French macarons.  They were delicately flavored with almond (green), rosewater (pink), and lavender (purple), and perfectly seasonal for Easter pastels, too.  Metropolitan also served up coconut apple macaroons, which I absolutely loved.  The apples added a different juicy sweetness that you don’t find in a traditional dry coconut.  My aunt’s mother made matzoh toffee, one of my favorite Passover desserts— why don’t we eat this more often? I made it last night, with this recipe, and it turned out perfect. I might have to make some more later this week…