Part 2 of the QLK Pesach edition…

As many of you know, I’ve been testing out macaroon recipes for weeks, trying to come up with the purest, healthiest and most tasty version possible.  I’ve experimented with honey, maple syrup, and sucanat to avoid using refined sugar at all costs.  I’ve made them both with, and without egg whites in an effort to veganize things.  And of course, keepin it kosher, I’ve tested recipes using potato starch, almond flour, and in this case, no flour at all.  Believe me friends, this is true dedication.

In the end, I came up with two versions of a recipe and I honestly, can’t decide which one I like better.  The questionable variable is the sweetener – sucanat or honey?  The sucanat version turned out to be much more firm and dry, but I also added chocolate chips to these, which means they’re automatically great.  When I substituted honey for the sucanat, I was shocked at how different they turned out.  The macaroons are lighter, and have such a delicious, unmistakeable honey flavor that complements the coconut in such a perfect way.  I was actually planning on dipping them in chocolate, but they honestly don’t even need it.  These guys are just plain YUM.

If you’re anything like me, you’ll probably want to eat the entire batch.  By all means, DO IT.  Honey isn’t a processed, aka, bad for you ingredient.  Since it is a natural sweetener, it’s filled with vitamins and minerals, and it has a lower glycemic index than sugar, which means it doesn’t spike our blood sugar levels and cause weight gain like sugar will.  In addition, honey’s antioxidant and anti-bacterial properties boost our immune systems and can be a great remedy for a host of ailments.  Most importantly, honey never goes bad, so dig up that old bottle in the back of the pantry and reap the benefits!  Who would have thought that dessert could be this good for you?  Move over Manechewitz, I’m just trying to have the best Pesach ever.  Dayenu.

Coconut Macaroons

• 3 egg whites
• 1 tsp vanilla
• 3/4 cup good quality honey
• 2 1/2 cups shredded unsweetened coconut
• Pinch of sea salt
• 1 cup dark chocolate chips (optional)

Preheat oven to 350 degrees.  In a large bowl, whisk together the egg whites, vanilla and honey.  Add the coconut and the salt.  Stir to incorporate.

Line a baking sheet with parchment paper.  Scoop about a heaping tablespoon of the coconut mixture and pack firmly.  Place onto cookie sheet about an inch or two apart.  Bake for 12 – 15 minutes until the coconut tops are golden brown.  Allow them to cool completely (about 20 minutes) before removing.

They’re going to be sticky, so peel them off the parchment very carefully to avoid breakage.  Do not use a spatula because they’re delicate and the bottoms may break off.