Macaroons with Jake Cohen and Giora

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!

Prep time 15mins
Cook time 20mins
Serves or Makes: 20

Recipe Card


  • 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


  • 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, the serve.