"No Passover dessert table is complete without coconut macaroons—but they better not be out of a can! Homemade macaroons, with their crisp shells and chewy innards, are super tasty and really easy. Here, I’ve dressed them up with a tahini glaze." –Molly Yeh of Food Network's "Girl Meets Farm"
For another version of Molly's macaroons, check out her Coconut Macaroon Nests With Raspberry Glaze from this episode, and don't miss her Sesame Coffee Cake Made With Tahini + Spiced Crumbly Topping.
- 4 cups sweetened shredded coconut
- ¼ cup unsweetened cocoa powder
- 4 large egg whites
- ½ teaspoon kosher salt, plus a pinch for the glaze
- ¼ cup granulated sugar
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 cup confectioners' sugar
- ¼ cup tahini
- Pinch of ground cinnamon
- Sprinkles, for garnish
Arrange racks in the top and bottom thirds of the oven; preheat to 350°F. In a large bowl, mix the coconut and cocoa powder. In another bowl, using an electric mixer, beat the egg whites and ½ teaspoon kosher salt until soft peaks form, 1 to 2 minutes. With the mixer running, gradually add the granulated sugar. Continue to beat until the meringue is very stiff, 2 to 3 minutes. Beat in 1 tablespoon vanilla. Gently fold the coconut into the meringue.
Using a tablespoon measure, scoop the coconut mixture into balls and divide them between 2 parchment paper-lined baking sheets. Bake, rotating and reversing the sheets halfway through, until the macaroons are slightly crisp on the outside but still soft inside, about 18 minutes. Let cool for 5 minutes. Transfer to wire racks to cool completely.
In a medium bowl, whisk the confectioners’ sugar, tahini, a pinch each of cinnamon and kosher salt, the remaining 1 teaspoon vanilla, and 2 tablespoons water until smooth. Spoon some glaze over each macaroon. Top with sprinkles.