What I really WANTED to make was an egg, dairy, and nut-free Passover cake (or cupcakes). I experimented with trying egg-free versions of a Passover Charoset Cupcake recipe, but trying to sub 5 eggs (including egg whites!) was just a bad idea and I should have known better. Really yummy tasting but a total flop. I finally gave up the cake / cupcake idea, and instead looked for a macaroon recipe to “Passoverize”. I’d tried some egg-free macaroons in the past that (for me) were a flop. Too crumbly. Or too tooth-achingly sweet. My late-night searching turned up a Vegan Coconut Macaroon recipe that looked promising. It looked like it would be moist, not too sweet, and easy to do Passover subs.
(makes approximately 36 bite-sized cookies)
2 cups shredded coconut (I used unsweetened)
1 cup coconut milk (coconut milk in a can tends to separate – I put the whole UNOPENED can in a bowl of hot water for a couple of minutes, then shake well)
2 tablespoons agave nectar (or honey)
4 teaspoons matzah cake meal (non-Passover version: 2 Tablespoons flour, or gluten-free “flour”)
1 teaspoon vanilla extract
1/4 teaspoon salt
(cocoa powder – optional)
1) Preheat the oven to 350°.
2) Line a cookie sheet with parchment paper (or spray with cooking spray).
3) In a heavy saucepan over medium heat, whisk together the coconut milk, agave nectar, and salt.
4) Add the matzah cake meal and whisk thoroughly.
5) Heat the mixture to a full boil, and continue to boil for about two minutes or until it has thickened (OPTION FOR CHOCOLATE MACAROONS: add 2 Tablespoons cocoa powder to the coconut milk / agave mixture).
6) Remove from the heat and whisk in the vanilla and shredded coconut.
7) Drop the mixture by heaping teaspoonfuls onto the baking sheet.
8) Bake the macaroons for about 16 minutes, or until golden brown.
9) Cool on the cookie sheet for a couple minutes, then transfer to wire rack to cool completely.
Note: This recipe was shared on Cybele Pascal’s Allergy-Friendly Friday on 4/23/2011. Please check out the other recipes shared here.