Looking for a classic dessert to offer even your pickiest guests? These Classic Coconut Macaroons will satisfy just about every dietary need out there. Besides being delicious, they are free of so much: They are egg-free, dairy-free, grain-free, gluten-free, soy-free, corn-free, even refined sugar-free. And they’re perfect for Passover and every day too. Cookbook Author and Expert Recipe Developer Ricki Heller says one of her most requested cookie recipes are these sweet balls that just happen to be healthy, too. Macaroons combine both ground almonds and coconut for an ultra-chewy base you’ll love. Get ready for an addictive treat that’ll satisfy all taste buds.
EASY, HEALTHY PASSOVER (AND EVERYDAY) COCONUT MACAROONS
WHAT YOU’LL NEED:
3/4 cup (135 g) natural raw (skin-on) almonds, preferably organic
2 Tbsp (30 g) finely ground flax seeds or flax meal
1/8 tsp (.5 ml) fine sea salt
2 cups (135 g) unsweetened shredded coconut, medium shred
1/4 cup (60 ml) coconut nectar
1/4 cup (60 ml) light agave nectar
20 to 25 drops pure plain or vanilla stevia liquid, or to taste
1/4 cup (60 ml) smooth natural cashew butter (you can substitute this one for tahini after Passover!)
1 tsp (5 ml) pure vanilla extract
1/2 tsp (2.5 ml) pure coconut extract (optional)
Preheat the oven to 350F (180C). Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
In the bowl of a food processor, whir the almonds, flax, and salt together until they resemble a coarse meal, about the texture of cornmeal without any identifiable pieces of almond visible. Add the coconut and pulse once or twice to combine.
Next, pour the coconut nectar, agave nectar, stevia, cashew butter, vanilla, and coconut extract, if using, over the dry ingredients.
Process again until everything is incorporated and the mixture forms a sticky ball (you may need to stop and scrape down the sides of the processor bowl once or twice). Stop as soon as the mixture holds together, to avoid grinding the coconut too fine.
Using a small ice-cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (2.5 cm) apart. Wet your palms (or use a silicone spatula) and flatten the cookies slightly.
Bake for 10 to 12 minutes, rotating the cookie sheets about hallway through baking, until the cookies are deep golden brown on top. Cool completely before removing to a rack (the cookies will firm up as they cool). Makes 14 to 16 macaroons.
Ricki Heller, PhD, RHN, is a cookbook author and expert recipe developer. Her new book, Living Candida-Free, is available now. Naturally Sweet and Gluten-Free was an instant amazon bestseller. Sweet Freedom is recommended by Ellen DeGeneres! Photo credit: Celine Saki.