Name: Orange–Coconut Macaroons
Prep time: 10 minutes
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

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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.

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

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.

TagsCookie Dessert Jewish Coconut Fruit Coconut Milk Snack Dairy Free Gluten Free Vegetarian Quick Baking Cookbooks

Recipe notes

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