Coconut Ginger Macaroons


  • Prep Time15 mins
  • Total Time30 mins
  • Makes12 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.


  • 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


  • 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