Prep Time

　　10 minutes

　　Total Time

　　35–40 minutes

　　Macaroons that taste like creamsicles? What could be bad?! For a more traditional flavor profile, try our Coconut Macaroons.

　　

Ingredients

Makes 18 cookies

　　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

　　

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.

　　Bubbe’s Tip

　　Don’t waste those yolks! Save them to make mayonnaise.

　　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.