Macaroons that taste like creamsicles? What could be bad?!
Preheat the oven to 350 degrees Fahrenheit . Line two baking sheets with Gefen 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 two tablespoons 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.
Reprinted with permission from The New Yiddish Kitchen (Page Street Publishing).