How to Bake Ginger Coconut Macaroons

by Sara Paul Raffel

Coconut macaroons are a Passover staple. This version gives the classic recipe a twist by adding candied ginger. Adapted from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich.


  • 4 large egg whites
  • 3 Cups shredded coconut flakes, sweetened
  • ¾ Cups Sugar
  • 2 Teaspoons vanilla extract
  • ¼ Teaspoons salt
  • ⅓ Cups Candied ginger, finely chopped
  • Instructions

    Step 1

    Line two cookie sheets with parchment paper.

    Step 2

    Combine all the ingredients in a stainless steel bowl. Mix well.

    Step 3

    Bring water to simmer in a pot that is an appropriate size to use as the base of a double boiler. The stainless steel bowl with the ingredients will be going on top.

    Step 4

    Stir the mixture with a heat proof spatula. Make sure to scoop the bottom to prevent burning.

    Step 5

    When the mixture gets very hot and the egg whites have thickened slightly and become white, it is done. This took me about 5 minutes. Remove from the heat, and let sit for 30 minutes

    Step 6

    While the batter is sitting for 30 minutes, preheat the oven to 350F

    Step 7

    Using a tablespoon or cookie scoop, make mounds about 2 tablespoons large.

    Step 8

    I gave the cookies a little bit of space in between each of them, but not much is needed, as they don't really spread. Place in the oven for 5 minutes, until the coconut tips begin to color.

    Step 9

    Lower the temperature to 325F and bake for 10 to 15 minutes. Be sure to rotate the pans from front to back and from top to bottom a couple of times.

    Step 10

    The cookies are done when they gave a nice golden color to them.

    Step 11

    When done, remove from the oven and place the cookie sheets on cooling racks. Wait for the cookies to cool completely before peeling off from the parchment paper.

    Step 12