It’s time for Vegan Coconut Macaroons for Passover! Regardless of the chilly weather, the springtime holidays of Passover and Easter start soon, and I’ve got recipes to share. Since Passover is first, starting Monday April 10th, I’ll start with one of my favorite Passover desserts for that holiday, Coconut Macaroons. While I definitely stand behind the Chocolate Dipped Macaroons in Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, I decided to play with the recipe this week. I divided the dough by eye, and added some matcha powder to the smallest portion, a mixture of ground almonds and ground chocolate to another, slightly larger portion, and I left the rest as it was. You can do same – adding ingredients to taste until that point where the dough looks to be getting too dry, as long as you can squeeze it into a ball that holds, you are good. My favorite was the almond chocolate macaroon, and while I am crazy for matcha, I didn’t like the flavor or color here.
Still, any which way you make them, these vegan coconut macaroons are are healthier than the egg-white and white-sugar based Pesach macaroons my grandma Ida made, and certainly more so than the or the ones my mom bought in a can. Plus, these are more compassionate, too. You can follow along what I did in the photos that follow. Please know that I am seriously going to try to up my photo game, but for now, you can see the process. Thank you for understanding – I hope.
This vegan version, which is gluten-free, has triple coconut goodness: unsweetened dried shredded coconut, coconut flour and coconut milk beverage, but this time I used almond milk, since it was what already was open in my kitchen. Chia seed gel replaces the egg whites. I used white chia to keep the color of the macaroons lighter. And by the way, this cookie is a no-oil added vegan treat.
The prettiest photo of the macaroons was taken by vegan superstar, Lisa Pitman, when she was testing recipes for Vegan Chocolate. Lisa is co-author of author of the gorgeous ebooks, Tiny Treats and Edible Gifts, as well as DIY Vegan with Nicole Axworthy.
Please make these Vegan Coconut Macaroons and send me your pictures and comments. I’m sending best wishes to all who celebrate Passover. I’ll be sitting down to the first night Seder meal with my daughter and her family. Yes, vegan matzoh balls will be in the vegan very dill enhanced soup. (I love dill!)
Don’t forget! It’s not too late to sign up for my next Esssential Vegan Desserts Course at Rouxbe that starts April 6, 2017! There are so many best parts to this course, but know that because this is a self paced online 90 day course, you don’t have to start on April 6th. A week or so later is fine. I’d love to see you in class! See the syllabus, FAQ, recipes and videos here: http://tinyurl.com/RouxbeVeganPastry