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Molly Yeh of Food Network's "Girl Meets Farm" is a big fan of the basic coconut macaroon, which calls for only 3 ingredients (sweetened coconut flakes, sweetened condensed milk and egg whites) and is a cinch to change up the flavor.
"I keep the ingredients on hand, as I make macaroons at all times of the year because they're a cookie where you don't have to soften butter for them, and you don't have to wait for any dough to chill." –Molly
Here, she shows you how to create a batch inspired by malabi—a Middle Eastern milk pudding—which is served topped with a fruity, rosy syrup, coconut and nuts. Feel free to go basic or include all the optional ingredients listed below for a special, spiced up version. You can also swap in chocolate candy eggs for the pistachios if you prefer. Either way, they end up looking like little nests, which makes them perfect for Easter or Passover.
For another version of Molly's macaroons, check out her Chocolate Coconut Macaroons with Tahini Glaze, and don't miss her Sesame Coffee Cake Made With Tahini + Spiced Crumbly Topping.
- 1 cup sweetened condensed milk
- ⅛ teaspoon ground cardamom, (optional)
- ½ teaspoon ground cinnamon, (optional)
- ¼ teaspoon rosewater, (optional)
- 2 teaspoons pure vanilla extract, (optional)
- 1 14-ounce bag sweetened shredded coconut
- 2 large egg whites
- ¼ teaspoon kosher salt
- 2 ounces fresh raspberries or 2 tablespoons raspberry jam
- About 1 cup confectioners' sugar
- ⅛ teaspoon rosewater, (optional)
- A pinch of kosher salt
- Chopped toasted pistachios, for topping
For the macaroons, preheat oven to 350˚F. Line two baking sheets with parchment.
Put the condensed milk in a large bowl. If using, stir in the cardamom, cinnamon, rosewater, and vanilla. Mix in the coconut and set aside. In a separate bowl, beat the egg whites and salt until stiff peaks form. Fold the egg whites into the coconut mixture. Spoon 2-inch balls of the coconut mixture onto the prepared baking sheets, about 1-inch apart.
Bake until golden brown, checking for doneness at 18 minutes. Remove from the oven and let cool for a few minutes on the pans. Transfer to a wire rack to cool completely.
For the glaze, place raspberries in a fine-mesh sieve and give them a rinse. Place the sieve over a bowl. Using a stiff rubber spatula or wooden spoon, mash the raspberries and press the juices and puree through the sieve into the bowl until only seeds remain in the sieve. Be sure to scrape the underside of the sieve into the bowl; you should have about 2 tablespoons seedless puree. Add 1 cup confectioners' sugar, rosewater (if using), and salt and mix to make a thick glaze about the consistency of a thick glue. If too thick, thin with a few drops of water, and if it’s too thin, thicken with a few more spoonfuls of confectioners' sugar.
Spoon the glaze over the tops of the macaroons and top with a sprinkle of pistachios. Macaroons may be kept at room temperature for about 3 days or refrigerated for up to a week.