passover ·
Blue Coconut Cookies
These are not your Grandmother's Passover macaroons; these cookies are colored with Butterfly Pea Flower Powder and baked with edible flowers. They have a more modern look than the pyramidal macaroons for the holiday but are still kosher for Passover!
Makes 20 cookies. 40 minutes total time.
INGREDIENTS:
- 14 oz. of sweetened, shredded coconut (one bag)
- 4 large egg whites
- 1/2 cup granulated sugar
- 1/2 teaspoon of salt
- 1 tablespoon of Butterfly Pea Flower Powder
- 16 edible and organic pansies
DIRECTIONS:
- Preheat the oven to 350F.
- In a stand-mixer with whisk attachment, whisk the egg whites until opaque white and frothy.
- In a large bowl, combine the coconut, sugar, salt, and blue powder.
- Mix the coconut mixture into the egg whites.
- On a parchment lined baking sheet, shape the cookies with a cookie cutter: put an even amount into a round cookie cutter and press it to form a flattened shape.
- Bake the cookies 10 minutes.
- Remove the baking sheet from the oven, and add the flowers to each cookie. You can wet your fingers to help attach the flowers to the cookies
- Bake for another 5 minutes or until the edges of each cookie are a little golden.
- Allow to cool.
- Serve immediately or store for up to 3 days in an airtight container.
Cookies served on White Wood Salad Plate
