Recipes

Ingredients
Serving Size: 36
1/4 cup (60 milliliters) milk, any fat content or plant-based
1/8 teaspoon saffron threads, crumbled
4 large egg whites
3/4 cup (150 grams) granulated sugar
1/4 cup (37 grams) minced crystallized ginger
1/4 teaspoon fine salt
1/4 teaspoon ground cinnamon
12 ounces (340 grams) unsweetened shredded coconut
3 1/2 ounces (100 grams) semisweet chocolate, chopped
Directions
Active time: 40 minutes | Total time: 65 minutes
Position a rack in the middle of the oven and preheat to 350 degrees. Line two large sheet pans with parchment paper.
In a small bowl, microwave the milk on HIGH until warm, about 20 seconds. Add the saffron and let steep for 10 minutes. (Alternatively, heat the milk in a small pot over medium-low heat, until warm, about 3 minutes. Remove from the heat, add the saffron and steep.)
In a large bowl, combine the egg whites and milk mixture with a flexible spatula. Stir in the sugar, ginger, salt and cinnamon until well combined. Add the coconut, stirring until well combined. Let rest for 5 minutes to hydrate the coconut, and then stir again.
Using a measuring spoon or a No. 30 disher, scoop 2-tablespoon (20-gram) portions of the dough, about the size of a ping-pong ball, onto the prepared sheets, spacing about 1 inch apart. As you scoop, gently stir the coconut mixture if it appears wetter on the bottom of the bowl.
Bake one sheet at a time, 15 to 18 minutes, or until golden brown. Transfer the pans to a wire rack and let cool for 20 to 30 minutes.
In a small bowl, microwave the chocolate on HIGH in 10-second bursts, stirring often, until completely melted. (Alternatively, combine the ingredients in a heatproof bowl, nestled over a pot of barely simmering water — don’t let the bottom of the bowl touch the water — whisking occasionally, until melted and smooth.) Use a fork to drizzle the chocolate over the macaroons. Refrigerate the cookies for 15 minutes, to set the chocolate, before serving.