Jayne Cohen

Coconut Jammies

Preparation info
  • Yield:

    18 to 20

    Cookies
    • Difficulty

      Medium

Appears in
Jewish Holiday Cooking
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

Jewel-toned fillings made of jam dress up the familiar coconut macaroon. For finest results, choose a variety of tart-sweet jams—apricot, plum, sour cherry—to lend color and contrast.

Ingredients

  • 2 large egg whites
  • ¾ cup sugar
  • 2½ cups unsweetened shredded

Method

Preheat the oven to 325°F and line a cookie sheet with parchment paper.

Beat the egg whites in a large bowl until frothy. Add the sugar, coconut, cinnamon, and salt. Using your hands, mix the ingredients together until they are well combined and form a moist, sticky batter.