A few years ago, when celebrating Passover with my family, I realized how much I REALLY wanted macaroons.  Sadly, they are almost always made with eggs, especially if they are gluten free.  That following weekend, I was determined to create an egg free macaroon that not only tasted good, but could be made during the holidays as well.  I eventually found success with this simple and delicious recipe.  The failures tasted good, but they fell apart very easily, so I was forced to eat them all in a bowl with some non-dairy milk; it was wonderful and fattening all at once.  It’s okay, coconut is loaded with good fats!  No guilt here.  

Anyway, this macaroon is not only tasty, it holds together – yay!  It is also gluten free, dairy free, egg free, and soy free like all my other recipes.  If you want to make them for the Jewish holidays, you can use potato starch instead of arrowroot since this ingredient is interchangeable.  All the other ingredients should be available in kosher form. 

This past year, I made them for a party and they were a huge hit!  There were none left after dessert and we had a lot of dessert choices that day.  Plus, the kids told me they tasted like ‘a real macaroon’ which is a big deal kind of compliment to me.  I hope you like them as much as we all do. 

I should point out that there are two brands of macaroons on the market that I enjoy a lot and have bought for on the go snacks when I don’t have the time to make my own. The first is made by Laughing Giraffe Organics and they are called ‘Snackaroons’. I buy the chocolate ones, but I am sure the other flavors are good too. The other company is Hail Merry and I eat their chocolate macaroons too.  I love chocolate, what can I say?  My only complaint is that they are both expensive if you buy them often.  When I don’t have time or energy to make these homemade macaroons, having a store bought option is definitely worth it!