Peachy coconut macaroons from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 42) by Erin Jeanne McDowell

  • unsweetened shredded coconut
  • peach jam
  • egg whites

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation. Can substitute peach preserves for peach jam.

  • pie4u on January 07, 2020

    I actually had all the ingredients on hand and needed to use up some eggs whites from another recipe. These were very quick and easy to put together. I had homemade peach ginger bourbon jam which was a great complement to the coconut (unsweetened). They don't keep but that was expected. I would definitely make again.

  • anya_sf on September 20, 2018

    I substituted lingonberry jam, which went well with the coconut and gave the macaroons a pretty pink color. I made 1/2 recipe; my scoop yielded 12 cookies. Note that there is an error in the portioning - both regular and large versions call for a #16 (1/4 cup) scoop. I would stick with a small scoop, as these are quite chewy when made with unsweetened coconut. Also, they don't keep well, getting soft and sticky after a few hours. But they were good.

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