Creamsicle Macaroons
The New Yiddish Kitchen is a labor of love born from complete desperation. All right, that’s a little dramatic.
But when we began our search for grain-free Jewish recipes for the holidays (and every day), we came up pretty short-handed. Sure there were Thanksgiving, Christmas, Halloween and Easter recipes galore … but what about a grain-free challah for goodness sakes?! What about those traditional Jewish deli favorites? Where are the grain- and gluten-free counterparts for matzo ball soup, we ask?!
Well, Jennifer Robins and I figured that since we were Paleo recipe creators who happened to be Jewish (and obsessed with food), it was up to us to write the book. So we did! And we are so excited to share it with you.
Let’s face it: Macaroons are just as much of a requirement at the Passover Seder as Matzo is. There may be less ceremony around the humble coconut cookie, but it’s a staple nonetheless.
The classic version – a sweet coconut cookie dipped in dark chocolate – is always a favorite. For a little variety, though, we love making this version – sweet coconut spiked with orange zest and vanilla extract. The result is a perfect macaroon; chewy in the center, crisp on the edges, and tastes strikingly close to a Creamsicle.
I hope you love this recipe as much as I do, and if celebrating, Good Pesach!
Creamsicle Macaroons
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: jewish
Ingredients
- 2 egg whites
- 12 ounces unsweetened shredded coconut
- 1 (14-ounce) can full fat coconut milk
- 1/4 cup honey
- zest of one orange, (about 1/2 tablespoon)
- 1 tablespoon orange juice
- 2 teaspoons vanilla extract
- pinch salt
Instructions
- Preheat the oven to 350ºF 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 in each.
- Bake for 25-30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.
And of course, enjoy, bubula!
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BN says
These look easy and delicious! I’m thinking of doubling the batch to have enough to take to a gathering.
Does it double well? What’s the best way to keep them for about 5 days (or is that a bad idea?)? Fridge? Other?
Thanks!
zenbelly says
I was quicker to answer in the FB group, but for anyone else wondering: definitely doubles well, just be prepared to adjust a bit if they’re dry, egg size can make a big difference. If you’re making them a few days ahead I would get them in the most airtight container you have and probably fridge. They will likely dry out a bit if they’re not vacuum sealed so making them closer to the day is ideal if possible.