Passover, like all of my family’s gatherings, was food-centric, and dessert was no exception. After dinner, we always had two kinds of Passover macaroons on the table: a bakery version and a canned version. The ones from the bakery were certainly better than the canned, but I admit to favoring the latter as a child. Today, I make a delicious, preservative-free version of that canned cookie that appears on virtually every Seder table. But it wasn’t easy. Replacing the egg whites found in every macaroon recipe proved a tough puzzle to solve. Commercial egg replacer and starches made a cookie that tasted powdery with a texture not even close to what I was after. One afternoon, wondering what to do with the bowl of white chia gel I was whisking, I thought, “Egg white!” In short order, I had made a cookie too good to eat only on Passover, and one that you certainly don’t have to be Jewish to enjoy. I used Let's Do Organic's Shredded Coconut and Coconut Flour, and this time instead of So Delicious Coconut Milk Beverage, I used Almond Milk. If you are making these for Passover, use Kosher For Passover ingredients, including the vanilla extract. Since chia seeds may not be available, I found that using 1 to 2 tablespoons of reduced and chilled aquafaba works fine. You may need to bake the cookies a little longer
Grind at least 3 tablespoons / 30 grams of chia at a time, in a small spice and nut grinder and store the ground chia in a small covered jar in the refrigerator or freezer for a couple of months. Recipe reprinted with permission from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts, by Fran Costigan, (Running Press 2013).