Macaroons are an amazing dessert and typically gluten-free.
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
In a medium bowl, beat the egg whites until medium peaks form.
In a large bowl, combine the shredded coconut, coconut milk, honey, orange zest, orange juice, vanilla and salt.
Fold the egg whites into the coconut mixture.
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.
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 (on page 228 of the book).
They taste good both warm and cold (I actually prefer them straight out of the fridge). Plus these are really easy to make and don’t require any complicated ingredients. I bet you already have everything to make these in your fridge and pantry.