This week combines both Passover and Easter – we’re honoring each as I am Jewish and my husband is Catholic. Translation: lucky little Audrey gets Passover cookies this week and an Easter basket this weekend (and hopefully not a confused identity as an adult). While said lucky toddler was napping today I made these coconut macaroons as a fun treat to wake up to. They’re ready in a snap, do not require any tiresome whisking of egg whites, are pretty darn healthy, and my favorite part, they’re soft and delicious. Oh, and they’re gluten-free, nut-free and vegan if you’re into that sort of thing….
- 1 cup unsweetened shredded coconut
- ½ cup coconut milk
- 1 tablespoon coconut flour*
- ¼ cup pure maple syrup
- ½ teaspoon vanilla extract
- Pinch of salt
- Preheat oven to 350. Line a baking sheet with parchment paper or silpat mat.
- Combine all ingredients in a small saucepan over medium heat. Cook, stirring frequently, about 3 minutes or until mixture thickens. Remove from heat and let cool slightly. Once easily handled, place packed 1 tablespoonfuls of mixture onto baking sheet. Place in oven on middle rack and cook 20-22 minutes until lightly golden. Let cool completely.
Optional Chocolate Drizzle: For an extra fun touch melt dark chocolate chips (I use about ¼ cup) in microwave in 30 second increments. Stir and continue until all chocolate is melted and smooth. Drizzle over macaroons and let cool before serving. If you're vegan, make sure to buy vegan chips.