Passover is upon us and this piece by Nava Atlas is a wonderful resource for planning your seder. Perhaps you will use the holiday to introduce those you celebrate with the beauty of plant-based (vegan) food. Or perhaps you will be attending a vegan seder. Passover was always one of my favorite holidays growing up. To me, it was fun! A big meal, a touch of ritual and a treasure hunt at the end. Followed by dessert. A child’s delight!

Of the many Passover sweets, my favorite has always been the chocolate macaroon. This year, I decided it was time to come up with a grainfree macaroon recipe suitable for serving at Passover. This recipe features several versions of the main ingredient, coconut, giving the macaroon a well rounded flavor. These are quick and easy to make and sure to please any coconut lover — no matter what time of year you make them!

Grain Free Vegan Vanilla Macaroons

Ingredients

• 1 tablespoon 1 teaspoon almond flour
• 1 tablespoon tapioca flour
• 2 tablespoons coconut flour
• 1/8 teaspoon sea salt
• 2/3 cups agave nectar
• 1/2 cup + 1 tablespoon (9 tablespoons) full fat coconut milk
• 2 teaspoons coconut oil, melted
• 1 teaspoon vanilla *
• 2 2/3 cups shredded coconut (unsweetened)

Grain Free Cocoa Spice Macaroons

Ingredients

• 1 tablespoon 1 teaspoon almond flour
• 1 tablespoon tapioca flour
• 2 tablespoons coconut flour
• 1/8 teaspoon sea salt
• 2 tablespoons 1 teaspoon pure cocoa powder pinch each cinnamon, cloves, cardamom
• 2/3 cups agave nectar
• ½ cup full fat coconut milk
• 1 tablespoon coconut oil, melted
• 2 tablespoons maple syrup
• 2 2/3 cups shredded coconut (unsweetened)

Preparation

The directions for both recipes are the same.

1. Stir dry ingredients together until well combined.
2. Whisk wet ingredients together until well combined.
3. Add wet ingredients into dry ingredients and stir until smooth and well combined. The almond flour will not fully combine with the liquid and you will see little specks of almond flour. This is fine.
4. Fold the coconut in. Make sure the mix is evenly blended.
5. At this point, I like to let the mixture rest 10 minutes so the coconut can absorb the liquids. You can skip this step. I recommend doing it for best results. It helps the recipe come together better and gives you a chance to clean up a bit! After ten minutes, give the macaroons another quick mix.
6. Using a 1 1/2 to 2 inch diameter ice cream scoop, scoop the macaroons onto a parchment paper lined cookie sheet. I got about 15 of each flavor. Your exact yield will depend on your scoop size. Before baking, dip your finger tips in a bowl of water and with slightly wet fingers, shape and pat the macaroons so you have nicely formed mounds.
7. Bake at 350 degrees for about 20 minutes. Be careful to check them intermittently after about 17 minutes. They are done when they crack a little and are firm to the touch. They brown quickly when they are done so watch them!
8. Let cool fully before moving. These stay extremely well. If they last more than a couple of days, store them in an air tight container.

* Make sure your vanilla is grainfree. Most vanillas contain alcohol and are not suitable for grainfree baking.