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Passover Coconut Macaroons
Rate Passover Coconut Macaroons
Avg. rating 5 from 2 votes.
# of Servings: 36
Recipe Created By: Lynn K
2 cups shredded coconut (unsweetened)
1 cup coconut milk (canned)
2 Tbsp agave nectar (or honey)
4 tsp matzah cake meal
1 tsp vanilla extract
1/4 tsp salt
2 Tbsp cocoa powder (optional)
Preheat the oven to 350 °F.
Line a cookie sheet with parchment paper (or spray with cooking spray).
In a heavy saucepan over medium heat, whisk together the coconut milk, agave nectar, and salt.
Add the matzah cake meal and whisk thoroughly.
For chocolate macaroons: add 2 Tablespoons cocoa powder to the coconut milk/agave mixture.
Heat the mixture to a full boil, and continue to boil for about two minutes or until it has thickened
Remove from the heat and whisk in the vanilla and shredded coconut.
Drop the mixture by heaping teaspoonfuls onto the baking sheet.
Bake the macaroons for about 16 minutes, or until golden brown.
Cool on the cookie sheet for a couple minutes, then transfer to wire rack to cool completely.
This recipe is suitable for Passover. Check that the ingredients are okay according to your level of observance.
The original recipe that I modified was Vegan Coconut Macroons from Livestrong.
TIP: 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.
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Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy
, consult your physician to find out if you need to avoid coconut.
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