Coconut-Halva Macaroons
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Jake suggests drizzling these macaroons with tahini, or dipping them in chocolate and topping with sesame seeds; both sound delicious to us!
Watch Jake make these in our FeedfeedBrooklyn kitchen with us here.
- Recipe Card
Recipe Card
ingredients
- 1 (14 ounce) bag sweetened shredded coconut
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons matzo meal, or coconut flour
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 2 eggs, seperated
- 1/2 cup halva crumbs
Method
Step 1
Preheat the oven to 325° and line 2 sheet pans with parchment paper. In a large bowl, mix the coconut, condensed milk, coconut flour, 1/2 teaspoon of the salt, the cinnamon, cardamom and the egg yolks until smooth.
Step 2
In a separate medium bowl, using an electric hand mixer, beat the egg whites with the remaining 1/4 teaspoon of salt to stiff peaks. Fold into the coconut mixture, followed by the halva.
Step 3
Scoop 2 tablespoons mounds of the mixture on the sheet pans, 2-inches apart. Bake for 15 minutes, then remove from the oven. With a small bowl of water, dip a 3-inch ring cutter in the water, then one at a time, roll around the edges to bring in the melted halva into a tighter mound.
Step 4
Return to the oven and continue to bake until golden brown, another 15 to 20 minutes more. Remove from the oven and repeat rolling with the ring cutter to make a perfectly round macaroons. Let cool completely, then serve.