Raspberry jam and fresh raspberries put a new twist on this favorite cookie. And since the jam is sweet, you don’t need to add any additional sweetener!
Prep Time: 10 minutes Cook Time: 20–25 minutes Makes: About 18 cookies
1 (14-ounce [414-ml]) can full-fat coconut milk
¼ cup (60 ml) raspberry jam
½ cup (60 g) raspberries
2 egg whites
⅛ teaspoon salt
7 ounces (200 g), or about 2¾ cups, unsweetened coconut
FOR CHOCOLATE DRIZZLE
3 ounces (85 g) unsweetened chocolate, chopped
3 tablespoons (45 ml) honey
Preheat the oven to 350°F (177°C) and line two baking sheets with parchment paper.
In a medium saucepan, bring the coconut milk, raspberry jam and raspberries to a simmer over medium heat. Allow them to simmer for about 5 minutes, stirring occasionally.
In a medium bowl, beat the egg whites and the salt until medium peaks form.
Place the coconut in a large bowl, and strain the coconut milk mixture into it. Stir to combine. Gently fold in the egg whites.
Using an ice cream scoop with a lever or two spoons, drop the batter onto the cookie sheets, about 2 tablespoons (30 ml) each.
Bake for 20 minutes, or until golden brown. Allow them to cool on the pans placed over wire racks. They will firm up more when cool.
Melt about two-thirds of the chocolate in a double boiler and remove from the heat. Stir in the remaining chocolate until it’s melted. Stir in the honey and set aside.
Once the macaroons are cool, drizzle with chocolate and refrigerate.
Bubbe’s tip: Don’t waste those yolks! Save them to make Mayonnaise.