Vanilla Macaroons for Passover
Happy Passover to those of you who celebrate! I decided to bake something sweet to bring to my parents’ seder, and had flagged this recipe for Blonde Macaroons from Angela a few weeks ago. Angela makes the most decadent looking vegan baked goods so I was excited to have a good excuse to try one of her recipes. Not that I need a good excuse, but Passover was a good one. Most Passover recipes are loaded with eggs, since you need something to make all those dense ingredients to rise! But we don’t eat eggs, and neither does Angela. Her recipe looked perfect, but I didn’t have all the ingredients it called for, including almond extract and a vanilla bean, and wasn’t about to drop 10 bucks for a bean, I don’t care how good it tastes. So I modified her recipe a bit.
Angela’s instructions include blending 2 3/4 cups of shredded coconut to make coconut butter. How genius! While I have dropped a significant amount of money on jarred coconut butter, I never thought to make my own, and the Vitamix makes it so easy! Just a few seconds in that amazing blender and I had creamy coconutty coconut butter. I mixed it with the 2 cups of shredded coconut, 3/4 cup pure maple syrup, 1.5 tsp vanilla extract, and a pinch or two of salt.
Then Funk and I rolled the little ‘roons into small balls and placed them on my brand spankin’ new Silpat mat that Jess got me. I was SO excited to get this, since I typically burn most things I bake and this is an easy to clean non-stick mat. The Silpat didn’t fit perfectly on my new cookie sheet from my Aunt Melissa (thanks Melissa!) so my macaroon rows went from looking like this:
I think it’s cute that all the macaroons huddled together as they got all toasty in the oven. I cooked them for only about 20 minutes in a 300 degree oven and once they cooled, I gently separated them with a butter knife. They have such a sweet, vanilla flavor, even without the insanely expensive vanilla bean. Perfect for Passover, or any old day, really.