You may have seen coconut macaroons in the grocery store: they are the round coconut cookies often dipped in milk chocolate, and served around Easter and Pesach. They tend to be hard, dry, and have only a hint of coconut flavour; my cookies are nothing like those. These cookies, my mother’s recipe, are pillows of soft coconut with honey or cocoa powder folded in for extra flavour. They are a little sweet, and have just enough chew to have an interesting texture. Make sure not to purchase sweetened coconut, or these will be overly sweet and not as tasty. These cookies are a staple in my Pesach baking but could certainly be made for any coconut lover year round!
3 egg whites, room temperature (this will help the eggs whip up fluffier)
3/4 c sugar
1 1/2 tbsp honey
2 1/2 c coarse unsweetened coconut
3 tbsp potato starch
Beat egg whites with a pinch of salt until soft peaks form.
Gradually beat the sugar and honey into your egg whites until stiff shiny peaks form.
Gently fold in your coconut and potato starch until completely combined.
Drop by the tablespoon onto lined baking sheets. The Silpat mat works wonderfully but if you don’t have one, simply dust your parchment paper with potato starch. Ideally, use a cookie scoop because this dough can be incredibly sticky and hard to deal with.
1 c sugar
1/3 c cocoa
3 egg whites
2 cups unsweetened coarse coconut
1 tsp vanilla
Stir the sugar with the cocoa until smooth and set aside. Next, beat your egg whites and salt as above. On a low speed, gradually fold in sugar and cocoa mix 1 tablespoon at a time.
Finally, gently fold in your coconut and finally the vanilla extract. Drop by the tablespoon onto lined baking sheets and bake at 325 F for 15-18 minutes or until firm (the regular macaroons will also be lightly browned).