Macaroons make us think of spring and since it’s quickly approaching, today’s recipe for Coconut Macaroons from The Family Table by Jazz Smollett-Warwell, Jake Smollett, Jurnee Smollett-Bell, and Jussie Smollett couldn’t be more perfect.
Before these siblings conquered Hollywood, they spent their childhood crisscrossing the United States. Moving coast to coast thirteen times, they car-tripped to small towns and big cities across America. But no matter where they lived, two things remained constant: their incredible family feasts and the long, wooden kitchen table where they shared food and lived their lives. Each time they arrived in a new home, their mother would transform planks of hard wood into a smooth, varnished butcher block table in a beloved ritual that took three days. That hand-crafted table would become the heart of the Smollett clan, where the most important and cherished events and accomplishments, no matter how large or small, were honored, and where holidays were celebrated.
In The Family Table, the Smolletts invite us all to take a seat at their table and enjoy the good times and good food that help families thrive. The Family Table includes more than 130 delicious, comforting recipes that pay tribute to their past and present.
Pre-order your copy of The Family Table from your favorite retailer before it goes on sale April 24.
C
oconut Macaroons
Jurnee: I will confess now—I am a certified cookie monster! There’s no hope for me. This special little cookie has always been one of my favorites. I love macaroons, not to be confused with French macarons. These cookies became a staple during Jewish holidays because they are naturally without flour or leavening. I think we may rival Manischewitz with our version. I can’t describe the joy it gives me to bake these cookies with my niece Nylah. She gets to stir the ingredients in and I get to watch her enjoy the wonders of baking! Shepherd them young!
Makes about 25 macaroons
- 14 ounces sweetened flaked coconut (about 5 cups packed coconut)
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon cream of tartar
- 1/2 teaspoon sea salt
- 2 large egg whites
PLACE a rack in the center of the oven and preheat the oven to 275°F. Line two baking sheets with parchment paper and set aside.
COMBINE the coconut, sugar, vanilla, cream of tartar, and salt in a medium bowl. Add the egg whites and mix until completely incorporated. Scoop out 1 heaping tablespoon of the mixture, roll it into a ball in your hands, and place the macaroon on a prepared baking sheet. Continue to form macaroons, evenly dividing them between the two baking sheets and spacing them 1 inch apart, until you’ve used all the mixture.
BAKE for 45 minutes, rotating the pans halfway through cooking. The macaroons are done when the bottom edges and very tops are golden brown. Let cool for 15 minutes before serving. Store in an airtight container at room temperature for up to 5 days.
