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Creamsicle Macaroons from The New Yiddish Kitchen

  • Author: Simone Miller & Jennifer Robins
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 18 cookies 1x


  • 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


  1. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, beat the egg whites until medium peaks form.
  3. In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla and salt.
  4. Fold the egg whites into the coconut mixture.
  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.
  6. Bake for 25–30 minutes, or until golden brown on the edges. Allow them to cool before removing from the pan.
  7. Tip: Don’t waste those yolks! Save them to make mayonnaise.

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