I made a batch of these vegan, kosher, gluten free and chametz free chocolate-dipped coconut macaroons for Passover last year! Since I had zero time to recipe experiment I used Minimalist Baker‘s recipe. This was my first ever attempt at Pesach macaroons and while they were a little crumbly, they were quite yummy! Hubby and toddler-approved, too!⠀
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I’m busy in the kitchen cooking up some new recipes. What are YOU cooking for the holidays this weekend?⠀

Passover Macaroons
(Vegan, Gluten Free & Kosher for Passover)

Ingredients

• 3 cups unsweetened shredded coconut
• 2 tbsp organic maple syrup
• ½ tbsp melted coconut oil
• ¼ tsp vanilla extract
• ½ cup dairy-free dark chocolate, chopped

Directions

1. Preheat oven to 350 F
2. Line a baking sheet with a silicone mat or parchment paper
3. Blend coconut in a food processor, scraping down occasionally, until it forms a loose dough when you squeeze with your fingers. (If you accidentally make coconut butter, add a little more shredded coconut.)
4. Add maple syrup and vanilla and pulse again until just incorporated.
5. Using a mini ice cream scoop, or a 1 or 1.5 tbsp spoon, scoop out half-spheres and lay on baking sheet. Makes about 1-2 dozen, depending on the size of your scoop.
6. Brush the tops lightly with melted coconut oil and bake for 8-10 minutes, until the edges are golden brown. Remove and transfer to cooling rack.
7. Melt chocolate chips over a double boiler
8. Dip the cooled macaroons in the melted chocolate and put on a parchment-lined baking sheet or plate.
9. Refrigerate or freeze until chocolate sets.
10. Enjoy!

* Note: Can be stored in fridge or freezer, best served at room temp.