Recipe by Molly Yeh
Tahini glaze adds a creamy nuttiness that pairs delightfully with the very cocoa-y, not too sweet macaroons, and don’t forget the sprinkles!
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Makes 28 Macaroons
4 cups sweetened shredded coconut
1/4 cup unsweetened cocoa powder
4 large egg whites
1/2 tsp. kosher salt, plus a pinch for the glaze
1/4 cup granulated sugar
1 tbsp. plus 1 tsp. pure vanilla extract
1 cup confectioners’ sugar
1/4 cup tahini
Pinch of cinnamon
Sprinkles, for garnish
1. Arrange racks in the top and bottom thirds of the oven; preheat to 350°. In a large bowl, mix the coconut and cocoa powder. In another large bowl, using an electric mixer, beat the egg whites and 1/2 tsp. 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 tbsp. vanilla. Gently fold the coconut into the meringue.
2. 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.
3. In a medium bowl, whisk the confectioners’ sugar, tahini, a pinch each of cinnamon and kosher salt, the remaining 1 tsp. vanilla, and 2 tbsp. water until smooth. Spoon some glaze over each macaroon. Top with sprinkles.