Macaroons that taste like creamsicles? What could be bad?!
Prep Time: 10 minutes Cook Time: 25–30 minutes Makes: 18 cookies
2 egg whites
12 ounces (340 g) unsweetened shredded coconut
1 (14-ounce [414-ml]) can full-fat coconut milk
¼ cup (60 ml) honey
Zest of one orange (about ½ tablespoon [7 ml])
1 tablespoon (15 ml) orange juice
2 teaspoons (10 ml) vanilla extract
Pinch salt
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
In a medium bowl, beat the egg whites until medium peaks form.
In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla and salt.
Fold the egg whites into the coconut mixture.
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.
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.