Coconut Ginger Macaroons

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15 min


30 min


12 macaroons

Coconut Ginger Macaroons

Produced by Aimee Nishitoba; Photography by Christie Vuong; Recipes by Suzanne Barr; Food Styling by Eshun Mott; Prop Styling by Nicole Billark

Grandma’s macaroons just got an upgrade! A gingery kick and pureéd dates give this classic a new spin.—Suzanne Barr


  • 2 cups (170 g) unsweetened coconut flakes
  • 1/2 cup sweetened condensed coconut milk
  • 1/4 cup (43 g) minced candied ginger
  • 1/4 cup date paste , see Kitchen tip
  • 1 tsp almond extract
  • 2 large egg whites
  • 1/4 tsp kosher salt


  1. Preheat oven to 350F. Arrange 2 oven racks near the centre of oven. Line 2 baking sheets with parchment.
  2. Combine coconut, condensed milk, ginger, date paste and almond extract in a medium bowl. Set aside.
  3. In the bowl of an electric stand mixer on medium, beat egg whites and salt until stiff peaks form, 3 to 6 min. Using a large rubber spatula, fold egg whites into coconut mixture.
  4. Using 1 heaping tbsp per cookie, form roughly 12 cookies and arrange on prepared baking sheets, leaving about a 2-in. space around each cookie. Bake, rotating sheets halfway, until browned, 12 min.

Kitchen tip

You can make date paste by blending pitted dates in a food processor, adding water 1 tsp at a time to make a thick paste.

Pantry note: Date paste is a natural sweetener that can be found in Middle Eastern shops or in the natural foods aisle of your grocery store. You can also make it—see the kitchen tip in the recipe for Coconut Ginger Macaroons.