Coconut macaroons are the first dessert that come to mind when I think of Passover. It is probably most peoples first thought as well. I happen to love coconut macaroons, so I look forward to having this treat on Passover. But most of my family members are so totally over macaroons. If I’m going to eat a coconut macaroon, you can bet it will be homemade. So I thought I would bring some fun back to this traditional dessert. I added rainbow sprinkles and shaped them into little hearts! These cookies are sweet, soft in the center, but crispy at the edges. They are dairy-free, kosher for Passover, and really easy to bake-no mixer required! Here’s my printable recipe.
½ cup chocolate chips + 1-2 tsp. vegetable oil (optional)
Preheat the oven to 300 degrees F.
In a medium sized bowl, stir the coconut flakes, sugar, and egg whites until combined and very wet. Fold in the sprinkles.
On a parchment lined baking sheet place a small cookie cutter down. Fill with 1-2 tsp. coconut mixture. With a finger, press down until fully packed down and even. Carefully lift the cookie cutter to reveal the shape.
Continue until all the coconut is finished. The macaroons can be positioned close together since they do not spread.
Bake for 20-30 minutes until the edges are slightly browned and toasted. Allow to cool on cookie sheet.
(Optional) In a heatproof bowl, melt the chocolate chips with the oil in the microwave. Microwave for 10 seconds and stir. Keep microwaving for 10 seconds at a time and stirring in between to be sure the chocolate doesn't burn.
Once the chocolate is smooth, dip the macaroons in the chocolate and place on a clean piece of parchment paper to firm up.
These cookies can be made with sweetened coconut or unsweetened. The coconut batter can be made in advance and stored covered in the fridge for a few days before baking. I would just leave out the sprinkled until ready to bake. These cookies freeze well.
I have been going to Kosherfest for quite a few years now. While it is a lot of fun, and I never leave hungry, I am often underwhelmed in the pastry department…until this year. This year I came across a new and exciting Passover granola cleverly named Matzolah by Foodman’s Original. Their Maple Nut Matzolah even won for best new Kosher for Passover product of 2012 and I agree! As soon as I sampled some I knew that I wanted to develop some sort of Passover dessert with it. The granola has great texture from sweet raisins, crunchy nuts, and is naturally sweetened with Vermont maple syrup. It sort of tastes like crushed up oatmeal raisin cookies (minus the oats which are not considered Kosher for Passover).
I already have delicious Passover recipes for double chocolate nut cookies, chocolate chip cookies, and banana chocolate chip muffins, but I wanted to offer something delicious without going into a chocolate coma. I was convinced I could use Matzolah in place of oats to make Passover “oatmeal” raisin cookies, and I did! These cookies are dense and moist with the right amount of crunch. I like lots of raisins in my cookies so I added extra raisins but it’s totally optional since the Matzolah is already loaded with raisins. These cookies do not taste like they should be Kosher for Passover which is exactly what I look for in a Passover dessert. They are a nice change from all those desserts overloaded with chocolate. If you see some Maple Nut Matzolah this year I urge you to pick some up and try these cookies!
In the bowl of an electric stand mixer fitted with a paddle attachment, beat the margarine with the sugars until combined.
Add in the eggs one at a time and mix until combined.
Add in the Matzolah, cake meal, potato starch, pudding mix, baking soda, salt, cinnamon, and vanilla and mix until combined.
Finally, add in the raisins and mix until combined.
Using a cookie scoop or two spoons, drop a 2 tsp. amount of batter onto parchment lined cookie sheet.
Bake for 8-10 minutes until the cookies just start to brown on top. Allow to cool for a few minutes on cookie sheet before transferring to cooling rack because the cookies will be very soft. Once cool they will firm up a bit.
For more information about Matzolah such as where to purchase, check out their website: http://foodmannosh.com.
For more exciting Passover desserts check out the links below!
It’s that time of year again, Passover! A time I used to dread as a kid. I always thought I would starve without pizza, pasta, and bagels. But I’ve matured in my old age and realized that a week without flour is not so bad. I can handle it! Especially since I’ve started developing Passover dessert recipes that actually taste delicious! The recipes I posted last year for Passover: double chocolate nut cookies, and chocolate chip cookies were such a hit, I was eager to develop another recipe for this year.
These muffins taste great, nobody will guess that they are Kosher for Passover. I can’t wait to enjoy these every morning with my coffee. It will be a nice alternative to sponge cake! Here is the non-dairy, Kosher for Passover recipe; enjoy!
Preheat oven to 350°F. Line 18-24 muffin cups with paper liners.
In the bowl of a standing electric mixer, beat melted margarine with the sugar and eggs until pale yellow in color.
Add the bananas and mix until broken down and mashed.
Add the vanilla and mix to combine.
Add the dry ingredients: cake meal, potato starch, baking soda, and salt. Mix to combine.
Add in the chocolate chips and stir by hand so the chips don't break up.
Fill each muffin cup ¾ of the way and bake at 350°F for 15-20 minutes until light brown and the tops springs back to the touch or a toothpick comes out clean (avoiding the chocolate chips, they will be melted).