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!⠀
I’m busy in the kitchen cooking up some new recipes. What are YOU cooking for the holidays this weekend?⠀
(Vegan, Gluten Free & Kosher for Passover)
- 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
- Preheat oven to 350 F
- Line a baking sheet with a silicone mat or parchment paper
- 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.)
- Add maple syrup and vanilla and pulse again until just incorporated.
- 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.
- 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.
- Melt chocolate chips over a double boiler
- Dip the cooled macaroons in the melted chocolate and put on a parchment-lined baking sheet or plate.
- Refrigerate or freeze until chocolate sets.
* Note: Can be stored in fridge or freezer, best served at room temp.
via Minimalist Baker