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Photo by Simone Miller and Jennifer Robins
Macaroons that taste like creamsicles? What could be bad?! For a more traditional flavor profile, try our Coconut Macaroons.
Recipe information
Total Time
35–40 minutes
Yield
Makes 18 cookies
Ingredients
2
egg whites
12
ounces (340 g) unsweetened shredded coconut
1
(14-ounce [414-ml]) can full-fat coconut milk
1
/4 cup (60 ml) honey
Zest of one orange (about 1/2 tablespoon [7 ml])
1
tablespoon (15 ml) orange juice
2
teaspoons (10 ml) vanilla extract
Pinch salt
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
Step 2
In a medium bowl, beat the egg whites until medium peaks form.
Step 3
In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla, and salt.
Step 4
Fold the egg whites into the coconut mixture.
Step 5
Using a small ice cream scoop with a lever, or two spoons, drop the mixture onto a cookie sheet, about 2 tablespoons (30 ml) in each.
Step 6
Bake for 25–30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.
From The New Yiddish Kitchen © 2016 by Jennifer Robins and Simone Miller. Buy the full book from Amazon.
Reprinted with permission from Page Street Publishing Co.