For some, the spring season brings a time of celebration with Easter eggs and bunny rabbits. For me, it was making Matzo Ball Soup, Potato Kugel, and Coconut Macaroons for a Seder at our local church. These dishes along with many other varieties of salads and traditional sweet potato carrot tzimmes our celebration was a true success.
- 3 cups unsweetened shredded coconut
- 1 cup canned coconut milk
- 1/3 cup honey
- ¼ cup coconut butter, softened
- ¼ cup potato or tapioca starch
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Heat oven to 300 °F. Stir coconut, coconut milk, honey, coconut butter, potato starch, vanilla, and salt together in a mixing bowl. Let stand 30 minutes. Form into small balls by packing mixture into a spring-loaded scoop or use 1-2 tablespoons per ball. Place on a baking sheet lined with parchment paper. Bake 20-30 minutes until lightly browned on the bottoms and the tops have a golden tinge. Let cool before removing from baking sheet. Store in an airtight container. Refrigerate for firmer cookies. Makes about 2 dozen.
- Dip in melted chocolate
- Drizzle with melted chocolate
- Add 1/3 cup chopped almonds
Tips: Blend the whole can of coconut milk until no lumps remain. Measure out the desired amount.
If it’s not for Passover, cornstarch could be substituted for the potato starch.
You might be able to substitute coconut oil for the coconut butter,