The Hanukkah Trifecta.
Not really on either count. I just wanted to get your attention and it also happens to coincide with the first night of the Festival of Lights. (It worked, didn’t it?) But I was thinking that it might be nice to lay off the Christmas cookies for a hot minute here as well. So, there you go. Rather than making more Christmas cookies, they’re now Hanukkah treats. Everyone is happy!
Also, just as a completely unrelated tangent, these are macaroons. They are pronounced “macaroons”. Those French almond flour cookies that everyone is going nuts over right now are macarons. They are pronounced “mahcahron”. Like this. If I hear one more person going apeshit over those cookies du jour but calling them “macaroons” I swear I’m going to slap them with a phonetic lesson. Hard.
At any rate, you should really try these cookies out. They’re the perfect marriage of spicy, sweet and crunchy. They’re also gluten free and fairly low in sugar, so truly everyone (except the vegans) can be happy with this recipe. Shalom!
Ginger Peanut Macaroons
-6 egg whites, at room temperature
-12 ounces or so shredded unsweetened coconut (I liked Bob’s Red Mill variety)
-1 cup candied ginger, very small dice
-1/2 cup toasted finely chopped peanuts
-3/4 cup sugar
-1/4 teaspoon cream of tartar
1. Preheat oven to 350. Line two baking sheets with parchment paper.
2. Begin by creating a meringue. In a bowl with a hand mixer, quickly whip the 6 egg whites until soft peaks form. Then introduce your cream of tartar and slowly begin adding your sugar. Keep beating the eggs until stiff peaks form.
3. When the meringue is ready, beat in the ginger and peanuts. Then start to add in the coconut, making sure that the cookie dough doesn’t get too dry. (You may use 9 ounces of the coconut, but play it by feel.) The goal is to get a dough that holds its shape well but isn’t too wet.
4. Mound the dough onto the lined cookie sheets in little haystacks. I used about 2 ounces per cookie, making them slightly larger so as to keep the centers really moist.
5. Bake 15-20 minutes, until the coconut is golden and toasty. Transfer the cookies to a wire rack to cool.