When I made a batch of Passover Muddy Buddies for The Nosher earlier this month, I realized that it was the first time I took inspiration from the holiday for one of my favorite treats. There had to be more.
And what could be more “Passover” than that ubiquitous can of coconut macaroons? I mean, EVERYONE has that can – and no matter how many sweets and treats I whip up during the holiday, it doesn’t feel official till I have one on my counter too.
Since coconut macaroons have just a few ingredients (you can see my take on them here), I wanted to keep things simple. I knew they had to be super sweet, and super coconut-y.
So I toasted up a bunch of shredded coconut, to start. But I knew that it wouldn’t be enough to get the flavor I was looking for. So I set about looking for a powder or mix that – like the peanut powder or hot cocoa mix I’ve used in the past – would ramp things up.
And a search down the Google rabbit hole turned up coconut pudding mix.
So 5 simple ingredients and you’ve got a Muddy Buddies version of coconut macaroons!
I’ve noted ingredients that may not be suitable for Passover**, depending on how you observe – swap out accordingly if so.
And enjoy the holiday if you’re celebrating!
1 cup shredded coconut (sweetened or unsweetened)
1 cup confectioner’s sugar (check out this post to see how to make Passover-friendly confectioner’s sugar!)**
1 4-ounce box coconut pudding mix**
1 1/2 cups white chocolate chips
5 cups Rice Chex**
Pre-heat oven to 325 degrees; line 2 baking sheets with parchment paper.
Spread the coconut onto one of your baking sheets and bake till golden brown. The time can vary GREATLY – and unsweetened coconut tends to brown more quickly than sweetened. Start watching after 5 minutes and give an occasional stir for even color. Remove from oven and let cool.
Place the confectioner’s sugar, pudding mix and half the cooled coconut in a gallon ziploc bag.
Place the chocolate chips in a large heatproof bowl set over a pan of barely simmering water; stir till melted and smooth. Remove from heat and add the cereal and remaining coconut. Use a rubber spatula to gently but thoroughly coat. Transfer mixture to your ziploc bag, seal and shake to coat evenly. Spread onto your other prepared baking sheet and let set. Store in an airtight container at room temperature (can freeze for longer storage).
This delicious recipe brought to you by Sheri Silver
**Note: Many Jews abstain from eating what is known as “kitniyot” during Passover. Kitniyot includes legumes, beans, peas, rice, millet, corn, and seeds.