• Coconut Macaroons

    coconut_macaroonI make these gluten-free coconut macaroons all year round; when I retested it today, my younger son ate an entire baking sheet of these yummy little cookies!

    Later than usual this year, my favorite spring holiday falls on April 19th, just over 3 weeks away. I especially enjoy the food traditions surrounding this holiday; during the next couple of weeks I will be posting all of my favorite Passover recipes.

    These gluten free coconut macaroons are an ideal Pesach dessert because they are made with egg whites and do not contain chametz, or leavened grain products. According to my 9 year old son, who is studying the Torah in school, we refrain from eating chametz because, “when leaving Egypt the Jews did not even have enough time to let the bread rise.”

    Ironically, after a bit of historical research, I found that macaroons are actually a Christian food. According to mirabilis.ca, “macaroons originated in an Italian monastery around 1792. The name comes from the Italian word for paste, maccarone, which refers to almond paste. Macaroni means flour paste.”

    Gluten Free Coconut Macaroons
    6 egg whites
    ¼ teaspoon celtic sea salt
    ½ cup agave nectar
    1 tablespoon vanilla extract
    3 cups shredded coconut

    1. In a mixing bowl whisk egg whites and salt until stiff
    2. Fold in agave, vanilla and coconut
    3. Drop batter onto a parchment lined baking sheet, one rounded tablespoonful at a time
    4. Pinch each macaroon at the top (like a kiss)
    5. Bake at 325 350°* for 10-15 minutes, until lightly browned
    6. Serve

    Stay tuned for more delicious organic, gluten-free Passover dishes and desserts!

    * Please note, I edited this recipe on 3/28/08, modifying the baking temperature; the macaroons are more moist when baked at a higher temp for one or two minutes less.

    “For many people, normal food becomes off-limits when they find they have an allergy or condition, such as celiac disease. To wrestle new limitations into foods that are every bit as delicious and appealing (if not more so) is a coup to be celebrated. Having tried the chocolate chip cookies, I speak from experience when I say there is nothing lacking in these recipes. They are truly wholesome and delicious!” —Deborah Madison, Vegetarian Cooking for Everyone

    recipe printed from Elana’s Pantry: http://www.elanaspantry.com/coconut-macaroons/