Orange Creamsicle Macaroons

Prep Time: 10 minutes Cook Time: 25–30 minutes Makes: 18 cookies


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.

** Bubbe’s tip: Don’t waste those yolks! Save them to make Mayonnaise (page 228).