Name: Coconut Macaroons
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 5
Cuisine: Plant-based
Ingredients: 2/3 cup crunchy peanut butter; 1/3 cup plain plant-based milk (your favorite variety); 2/3 cup potato starch; 1/2 cup granulated sugar; 1/2 cup brown rice syrup; 2 tsps vanilla extract; 1/4 tsp salt; 5 cups unsweetened shredded coconut (about 14 ounces)

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Though they’re especially appreciated as a Passover treat, you can enjoy these easy vegan coconut macaroons any time of year. Hannah Kaminsky, who contributed this recipe, observes:

“Come Passover, the most popular cookie around are the traditional coconut macaroons. As a kid, I never understood the appeal of those coarse, tooth-achingly sweet, and often stale balls of dusty coconut.

It wasn’t until I took it upon myself to rewrite the recipe with a little twist, not to mention sans egg whites and an extra cup or two of sugar, that I saw what all the fuss is about.

Whether you break these vegan coconut macaroons out for Passover or any other time of the year, they’ll be gobbled up before you know it!”

Are you looking for more Passover desserts? See Dairy-Free Chocolate-Covered Matzo. And there’s lots more for all the other courses in our roundup of Vegan Passover Recipes for the Seder Table.

Explore more …

Yield: 5 to 6 dozen

Coconut Macaroons

Whether you break these treats out for Passover or any other time of the year, they’ll be gobbled up before you know it!

Prep Time 15 minutes

Cook Time 14 minutes

Total Time 29 minutes

Ingredients

2/3 cup crunchy peanut butter
1/3 cup plain plant-based milk (your favorite variety)
2/3 cup potato starch
1/2 cup granulated sugar
1/2 cup brown rice syrup
2 tsps vanilla extract
1/4 tsp salt
5 cups unsweetened shredded coconut (about 14 ounces)

Instructions

Preheat the oven to 350º F. and line two baking sheets with silpats or parchment paper.
Combine the peanut butter, nondairy milk, potato starch, sugar, brown rice syrup, vanilla, and salt in a food processor and process to combine.
Add in all of the coconut, and pulse just a few times to incorporate it, but don't go crazy because you don't want to break it up too much.
Use a small cookie scoop of about 1 1/2 Tbsps capacity or two regular spoons to drop dollops of the batter on to your prepared sheets.
Bake for 10 to 14 minutes until golden brown on top. Coconut can quickly go from nicely browned to blackened and burnt, so keep an eye on the cookies while they're in the oven.
Let cool completely on the sheets before storing in an air-tight container at room temperature.

Notes

Here's a fantastic variation to try, as shown in the photos: Add an extra something special by melting about 6 ounces of dark chocolate and then dipping the bottoms of the cookies in it. Let them rest on a clean silpat until the chocolate has set, and then store as described above.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 84Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 29mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 1g

Nutrition data is always an estimate, based on program used to calculate and specific products used.

About Hannah Kaminsky: Hannah has developed an international following for her delicious recipes and mouthwatering food photography at the award-winning blog BitterSweet. Passionate about big flavors and simple techniques, she’s the author of Vegan Desserts, Vegan à la Mode, Easy as Vegan Pie, Real Food, Really Fast, Sweet Vegan Treats, The Student Vegan Cookbook, Super Vegan Scoops, and The Everyday Vegan Cheat Sheet Pan. Visit Hannah at BittersweetBlog.com.

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