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Creamsicle Macaroons

By Simone Miller and Jennifer Robins

1.5

(7)

Image may contain Plant Citrus Fruit Fruit Food Grapefruit Produce and Bread
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.

Bubbe’s Tip

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

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

Preparation

  1. 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.

Image may contain: Food
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.
TagsCookieDessertJewishCoconutFruitCoconut MilkSnackDairy FreeGluten FreeVegetarianQuickBakingCookbooks

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