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Recipe Detail Page
Saffron-Coconut Macaroons
Spring 2020
Vibrant yellow and gently scented, these chewy coconut bites will end your feast on a sweet note!
Makes 16 macaroons
½ tsp (2 mL) saffron threads
2 tbsp (30 mL) boiling water
1 pkg (200 g) sweetened flaked coconut
3 tbsp (45 mL) condensed milk
1 tsp (5 mL) finely grated lemon zest
Generous pinch salt
1 large egg white
2 tbsp (30 mL) granulated sugar
1 Preheat oven to 325°F (160°C).
2 Into a small bowl, finely crumble saffron. Stir in water. Let stand, allowing flavour and colour to infuse, about 10 minutes. In a separate bowl, add coconut. Drizzle with the saffron mixture. Add condensed milk, lemon zest and salt. Stir to evenly mix.
3 Using a stand or electric mixer and a whisk attachment, whip egg white with sugar in a bowl until stiff peaks form, about 5 minutes. Using a rubber spatula, gently fold the egg-white mixture into the coconut mixture.
4 Drop slightly heaping-tbsp (17-mL) mounds onto a parchment-lined baking sheet. Bake until lightly golden around the edges, 16 to 18 minutes. Let cool completely.
5 Macaroons are best served the day they’re made. If making ahead, they will keep well stored in an airtight container in the fridge overnight. Bring to room temperature before serving.
Makes 16 macaroons
