How long does passover macaroons [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can passover macaroons [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make passover macaroons [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is passover macaroons [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does passover macaroons [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Passover Macaroons
[Vegan]

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Passover Macaroons [Vegan]

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... Read More

Ingredients You Need for Passover Macaroons [Vegan]

Grain Free Vegan Vanilla Macaroons

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

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)

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How to Prepare Passover Macaroons [Vegan]

Stir dry ingredients together until well combined.
Whisk wet ingredients together until well combined.
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.
Fold the coconut in. Make sure the mix is evenly blended.
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.
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.
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!
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.