18 Servings
45 Minutes
Allergens
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.
Tips:
Bubbe’s tip: Don’t waste those yolks! Save them to make mayonnaise.
Reprinted with permission from The New Yiddish Kitchen (Page Street Publishing).
Beware of coconut in “nut free” recipes Kosher.com has so many great recipes!
Unfortunately, the FDA lists coconut as a tree nut, so this would not be considered a nut-free recipe.
Good to know!