2 1⁄2C matzo farfel
1C shredded fresh coconut
1C chopped pecans
1⁄4C passover brown sugar or 1⁄4C white sugar
1C dates, cut up
Chocolate Chips for passover (optional)
Preheat oven to 325°
Combine matzo farfel, coconut and nuts in a bowl and spread mixture on a lightly greased jellyroll pan. Bake for 15-20 minutes, tossing several times until lightly toasted.
Meanwhile, in 2-qt saucepan combine margarine, sugar, honey and salt. Bring to a simmer for a few minutes, stirring constantly. Remove from heat and add lightly toasted farfel-coconut-nut mixture to syrup mixture. Mix well, coating evenly and then place back on jellyroll pan.
Increase oven to 350° and toast mixture for 20-25 minutes until it is golden brown, stirring several times to avoid burning. Transfer granola to a large mixing bowl and stir in raisins, dates and cinnamon with a spatula, breaking up any large clumps.
Cool thoroughly and add chocolate chips.
Store in an airtight container.
Shared by Jill Factor, Northbrook, IL