Jake suggests drizzling these macaroons with tahini, or dipping them in chocolate and topping with sesame seeds; both sound delicious to us!
- 1 14 oz bag sweetened shredded coconut
- 1 14 oz can sweetened condensed milk
- 2 tablespoons coconut flour or matzo meal
- 3/ 4 teaspoons kosher salt, divided
- 1/ 4 teaspoon ground cinnamon
- 1/ 4 teaspoon ground cardamom
- 2 eggs, separated
- 1/ 2 cup halva crumbles
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.
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.
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.
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, the serve.