Pecan Macaroons

Not too long ago, I received the challenge to create a cookie sampler for an end-of-semester celebration, so this is the first in a two-part series covering the chosen types. I wanted some variety, so I did a frosted chocolate cookie and these macaroons. This cookie, the pecan macaroon, is reminiscent of German Chocolate Cake filling. The pecans and coconut are bound together by a gooey honey and vanilla mixture—a little time in the fridge condenses them into sturdy little confections. Pass them around and watch them disappear.

This recipe, I was pleased to discover half way though the cooking process, meets the requirements for gluten-free and vegan baking (and, well, no-bake baking, actually). I've dabbled in vegan baking before, with mixed results, but I'm not one to seek out recipes specifically for their gluten-free properties. So it's a delight to have one on hand. The macaroons are even Passover-friendly. All of which is to say, make them for any occasion you like.

Pecan Macaroons

Ingredients:

2 cups shredded, sweetened coconut
1 cup pecan meal
2/3 cup honey (or agave or maple syrup)
1/4 cup vegetable oil
1 TBSP vanilla extract
1/4 tsp. salt
extra 1/3 cup shredded coconut for coating

Directions
--Mix together all ingredients. Set out a cookie sheet and clear space for it in the fridge. Use hands to form the dough into balls, using about 2 TBSP dough per macaroon. Roll in extra coconut and place on the cookie sheet. Dough will be very sticky.
--Refrigerate at least 2 hours before serving. Makes 24 medium-sized macaroons.