Before you skip this page because it has “raw” in the title, hear me out. Raw and basically vegan they are, yes, but only second to Simply Amazing. I generated this recipe over Passover in 2010, the holiday that renders two of my favorite food groups, homemade pizza and baked goods, taboo. I was also feeling a little bloated on bread and sugar in the days leading up to the holiday — I wonder why — so I began to search for alternatives to the nutrient-free Passover cake meal and recipes that call for, like, 12 eggs.
Passover tends to raise Jewish cholesterol levels like a newfangled Angel of Death. Plus, being the gastronomic anarchist that I am, I try to avoid brands and products we all think we need, especially the kosher-for-Passover products that are usually unhealthy, if not strange. With all the fruits and nuts available to Passover-observers, it’s a wonder how underrepresented they are in Passover cooking.
And we can make most of these products ourselves, which is how I passed Passover without eating one macaroon out of a jar (incredible! I know!). The recipe is based on a macaroon tartlet crust in Ani Phyo’s “Ani’s Raw Food Desserts.” I highly recommend this book — the recipes are easy and it’s not one of those “out there” raw food cookbooks. Just mushed into little balls, the crust recipe makes killer cookies, rich and buttery with the healthy fats and goodness of coconut and nuts. They don’t leave you with that “I shouldn’t have eaten that” feeling, and oh, they are satisfying. In case you’re still worried about the raw vegan thing, know that I could hardly churn them out fast enough for the carnivore enthusiasts in my life. And another perk: You can eat them for breakfast without feeling guilty. At least I do.
Simply Amazing (Raw) Coconut Macaroons
Prep time: 10 minutes
Makes about a dozen macaroons
2 cups shredded unsweetened coconut
1/2 cup cashews or almonds
1/4 tsp. salt
1/4 cup honey
Process the nuts in a food processor until powdery. Add the other ingredients and process for about 30 seconds, or until the ingredients are thoroughly blended. Make balls by scooping out a tablespoon of the mixture and rolling it between your palms. If desired, roll them in a little dried coconut to garnish. They are best served room temperature but can be stored in the refrigerator — if you happen to have any left over!