Coconut Ginger Macaroons
2
- Prep Time15 min
- Total Time30 min
- Makes12 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.
Ingredients
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
Instructions
Preheat oven to 350F. Arrange 2 oven racks near the centre of oven. Line 2 baking sheets with parchment.
Combine coconut, condensed milk, ginger, date paste and almond extract in a medium bowl. Set aside.
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.
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
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 by blending pitted dates in a food processor, adding water 1 tsp at a time to make a thick paste.
This recipe is part of a Caribbean-inspired fall feast created for Chatelaine by chef Suzanne Barr. Find the full menu here.
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