Sunday, April 8, 2012

Happy Eastover Vegan, GF Coconut Cream Glazed Chocolate Macaroons

I call this one "When Two Worlds Collide"
Happy holidays to all of us Christian Jews / Jewish Christians / Folks who just happen to be born to one of each. Thankfully, though both traditions don't agree on much, they come together over food. Or at least they can agree that food - even if they're eating it apart from each other - is awesome. My mom was born and raised a very strict Catholic, complete with abusive nuns and Latin services. Perhaps that's one of the reasons she came to fall in love with my dad (born a Jew) who likes his religion served very, very lightly (or not at all). Add to this melting pot that I attended a pretty awesome Episcopalian school, welcoming of all faiths, that ingrained the importance of community over ideology in me. As confusing as it sounds, my family loved and respected both important holidays via the seder plate AND the Easter basket. Sure I've got stories about the foolish crap that folks have shared with me about "watering down tradition," but I say it's a beautiful thing: a fabulous season of celebratory eating with family made all the more wonderfully wacky because of their cultural backgrounds. And who wouldn't want an excuse to dip the matzo in the Cadbury creme eggs? Take that, ignorance!

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.

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