Coconut Churros for Pesach

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A few months back (on Chanukah, actually), I was curious to see which days of the week Pesach would fall out on this year. When I saw that there would be a whole week of Chol Hamoed, I became excited. Chol Hamoed evenings, when you can sit and relax and enjoy family time, always remind me of Chanukah nights—and that’s how the idea for this recipe was born. One of our family traditions on Chanukah is “churros night,” when we have churros with a spread of different sauces, ice cream flavors, and fruits. By hook or by crook, I knew I had to create something similar for Pesach. Frying on Pesach doesn’t appeal to me, so I developed this baked version.

Yield: Approximately 50

50m 20
Easy Vegetarian Pescatarian Gluten Free Salt Free Passover Parve

Contains: Egg, Tree nuts

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and

    set aside.

  2. In a bowl, beat together sugars, eggs, and oil until smooth.

  3. Add ground almonds, potato starch, and coconut, mixing to incorporate.

  4. Transfer to a piping bag and freeze for 20 minutes. Remove from freezer and let sit at room temperature for three minutes.

  5. Pipe churros onto the prepared baking sheet and bake for eight minutes.

Credits

Variations:
Add one and one-fourth cups chocolate chips. Freeze in the mixing bowl (or another container) for 10 minutes, roll into balls, and bake for nine minutes.

Description:
Photography and Styling by Yossi and Malky Levine

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1 Comment

Daphna Roth •

Could you make these in advance and freeze?

Avigael Levi Kosher.com Team •
Reply to Daphna Roth

Yes!