Macaroons: The official Cookie of Passover. Lemon, Chocolate and Almond

Vegan Chocolate Dipped and Drizzed

Almond and Coconut made with egg whites.

After eating the matzah, gefilte fish and grape juice 'wine' I drank as a kid at Passover, I fondly remember the tins of Manischewitz Passover Coconut Macaroons and the box of jelly fruit slices presented in their original packaging and proudly placed on the table.  The macaroons stayed nice and moist and the jelly fruit slices chewy, (long after Passover was over).  And since macaroons are the official cookie of Passover I thought I would try and make my own sweetened with honey and made with organic coconut and almond flour.  I still love the tins of macaroons and all the new flavours available but once you make them yourself, these delicious cookies will become your new tradition.  Chag Sameach.

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Try my other Passover Recipes:

Romanian Eggplant Salad
Chocolate Covered Toffee Matzah
This is my Great-Grandmother Gefilte Fish
My Mother's Potato Kugel
My Favourite Chicken Soup
Latkes From My Mother's Kitchen

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Lemon Vanilla Vegan Macaroons
This recipe make about 15 macaroons
Ingredients:

• 1 tablespoon plus 1 teaspoon almond flour
• 1 tablespoon tapioca flour, (I used arrowroot flour when testing as that is what I had in the pantry)
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 2/3 cups honey
• 9 tablespoons full-fat coconut milk
• 2 teaspoons coconut oil, melted
• 1 teaspoon vanilla 
• 3 cups unsweetened shredded coconut 
• zest from one lemon
• 1 tablespoon fresh lemon juice

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Stir almond flour, tapicoa flour, coconut flour and salt ingredients together until well combined.
3. Mix the honey, coconut milk, coconut oil, vanilla, zest and lemon juice together until well combined.
4. Add wet ingredients into dry ingredients and stir until smooth and well combined.
5. Add the shredded coconut and mix well.
6. Let the mixture rest in the fridge for about 10 minutes.
7. Using your hands take about a tablespoon of the mixture and shape into small mounds.
8. Bake for about 18 to 20 minutes. At about 15 minutes you may want to keep an eye on them as they will brown quickly.
9. Let cool completely before moving to serving platter or store in air tight container in the fridge.

Chocolate Dipped & Drizzled Vegan  Macaroons
This recipe make about 15 macaroons
Ingredients:

• 1 tablespoon plus 1 teaspoon almond flour
• 1 tablespoon tapioca flour
• 2 tablespoons coconut flour
• 1/4 teaspoon salt
• 2/3 cups honey
• 9 tablespoons full-fat coconut milk
• 2 teaspoons coconut oil, melted
• 1 teaspoon vanilla 
• 3 cups unsweetened shredded coconut
• 3/4 cup dairy free chocolate

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Stir almond flour, tapioca flour, coconut flour and salt ingredients together until well combined.
3. Mix the honey, coconut milk, coconut oil, vanilla, together until well combined.
4. Add wet ingredients into dry ingredients and stir until smooth and well combined.
5. Add the shredded coconut and mix well.
6. Let the mixture rest in the fridge for about 10 minutes.
7. Using your hands take about a tablespoon of the mixture and shape into small mounds.
8. Bake for about 18 to 20 minutes. At about 15 minutes you may want to keep an eye on them as they will brown quickly.
9. While macaroons are cooling, melt chocolate over a double boiler or in the microwave in 30 second increments.
10. Once cooled, pick up macaroons and dip in the chocolate.
11. Place macaroons back on the parchment-lined cookie sheet and drizzle more chocolate with a spoon over the macaroons. 
12. Once set, peel away from parchment and transfer to a serving platter or store in air tight container in the fridge.

Almond and Coconut Macaroons
Makes about 12 macaroons
Ingredients:

• 2 egg whites
• 2 cups unsweetened shredded coconut
• ¼ cup honey
• ½ cup slivered almonds, slightly crushed into tiny pieces
• 1 teaspoon vanilla extract
• pinch of salt
• 1/2 cup dairy free chocolate for dipping, (optional)

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the honey and the egg whites.
3. Add the almonds, shredded coconut, and vanilla to the bowl, and mix everything together.
4. Let the mixture rest in the fridge for about 10 minutes.
5. Using your hands take about a tablespoon of the mixture and shape into small mounds. Press together as much as you can
6. Bake the macaroons until the bottoms are golden brown, about 12 minutes.
7. These macaroons will be really crumbly when you take them out of the oven so it is important not to touch them and allow to cool for at least 30 minutes.
8. You can eat them as they are or if you want you can dip in chocolate, but remember they are very delicate so wait at least 30 minutes before dipping.
9. While macaroons are cooling, melt chocolate over a double boiler or in the microwave in 30 second increments.
10. Once cooled, pick up macaroons and dip in the chocolate.
11. Place macaroons back on the parchment-lined cookie sheet and drizzle more chocolate with a spoon over the macaroons. 
12. Once set, gently peel away from parchment and transfer to a serving platter or store in air tight container in the fridge.