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Shalom Y’all,
I made these tonight for Passover. AMAZING! Very light and fluffy, not heavy or dense.
- Passover macaroons
My family went ga-ga over these and they are perfect for Passover!
Adapted from this version, a video of Lillian making the recipe!
Passover Coconut Macaroons
Makes about 20 cookies
Ingredients
- 1/2 cup organic virgin coconut oil
- 1/2 – 3/4 cup healthy sweetener of choice
- 4 large pastured eggs
- 1/2 teaspoon pure vanilla extract
- dash of salt
- 1/2 cup organic coconut flour
- 2 cups unsweetened, organic grated coconut
Preheat the oven to 375 degrees F.
In a large metal mixing bowl, stir and heat the coconut oil and eggs lightly over low heat until just softened, not hot! or the eggs will scramble. Remove from heat, add in sweetener, vanilla extract and beat until completely smooth. Stir in coconut flour and grated coconut and mix well. The mixture will be very thick and if using pastured eggs, the batter will be bright yellow.
Drop by rounded teaspoons onto a lightly oiled baking sheet.
Bake for 16 to 18 minutes, rotating the baking sheets halfway through baking. They should be golden brown on top, firm but not crispy. Let cool completely before serving, where they will soften up.
About Vickilynn Parnes
