I 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.”
- In a mixing bowl whisk egg whites and salt until stiff
- Fold in agave, vanilla and coconut
- Drop batter onto a parchment paper lined baking sheet, one rounded tablespoonful at a time
- Pinch each macaroon at the top (like a kiss)
- Bake at
325350° for 10-15 minutes, until lightly browned*
Makes 48 macaroons
Note: In response to some comments below, to prevent agave from sinking and messing up the balance in the batter, continue to gently re-mix batter as you go along.
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.