A gluten-free, kosher for Passover treat that requires little manual labor and leaves you with a chilled bite of sweet heaven in the fridge and a smile on your face… a win-win all around! These coconutty balls taste just like sweet cheesecake with birthday cake batter mixed in, and the rainbow nonpareils add an element of fun. As always, if making for someone with gluten sensitivity, please ensure that all ingredients are certified gluten-free.
No-Bake Birthday Cheesecake Macaroons
Based on recipe from Red and Honey
makes about 15 macaroons
- 3 Laughing Cow brand Creamy Swiss Light cheese wedges
- 1/4 cup 100% pure maple syrup
- 1 tsp vanilla extract
- 1-1/4 cups sweetened flaked coconut (or use unsweetened if you can find it to reduce sugar)
- 1/4 cup almond meal
- 1 tbs Truvia Baking Blend (or other granulated sugar substitute)
- pinch salt
- 2 tbsp rainbow nonpareils
In a large bowl, combine Laughing Cow cheese wedges, maple syrup, and vanilla. Blend gently with spoon.
Add coconut, almond meal, Truvia Baking Blend and salt. Mix well.
Gently stir in nonpareils.
Make spoonful-sized balls of the mixture and drop onto an aluminum-covered cookie sheet or other freezer-safe dish, or into foil cupcake liners that are then placed in a freezer-safe container. Place macaroons in freezer for at least 20 minutes according to the original recipe (I did closer to 35) and then store in an airtight container in the fridge. Or you could eat them, of course – that’s all up to you.
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