|I call this one "When Two Worlds Collide"|
Interestingly enough, food allergies are the great equalizer and don't give a damn about who or what you believe in. So here's a little something for everyone that unifies the great Passover / Easter flavors of coconut and chocolate (Unless your allergies to coconut and/or chocolate resist unification).
Coconut Cream Glazed Chocolate Macaroons (adapted from Terry Walters)
2 cups unsweetened flaked organic coconut
1/4 cup unsweetened coconut milk
1/4 cup agave nectar (I ran out of agave and also added raw honey)
1 tsp vanilla extract
1 cup vegan gluten free chocolate chips, melted
For the glaze:
1/2 cup organic powdered sugar
2 tblsps unsweetened coconut milk
1/2 tsp coconut or vanilla extract
Unsweetened flaked coconut for rolling
Preheat oven to 350 degrees
Combine first four ingredients for macaroons. Then add melted chocolate. Roll into balls and bake on parchment paper lined baking sheet for 18-20 minutes.
While cookies are cooling, make the glaze by combining all glaze ingredients. When cookies have completely cooled, submerge them in the glaze and then roll them in coconut until completely coated.