Makes one dozen macaroons, approx. 2” in diameter
⅓ cup sugar
2 tablespoons potato starch
⅛ teaspoon salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg
⅛ teaspoon ginger
½ teaspoon orange zest
1⅓ cups sweetened shredded coconut
½ cup shredded carrots
¼ cup finely chopped, fresh pineapple
¼ cup golden raisins
¼ cup finely chopped toasted walnuts
½ teaspoon Kosher for Passover vanilla (optional)
2 egg whites, beaten until soft peaks form
Preheat the oven to 325 degrees F.
In a large bowl, whisk together the sugar, potato starch, salt, cinnamon, nutmeg, ginger, and orange zest. Add the coconut and toss to coat thoroughly with the sugar/starch/spice mixture. Add the carrots, pineapple, raisins, walnuts, and vanilla. Fold in the egg whites.
Scoop the macaroons onto a parchment lined baking sheet, using a small (¾ oz.) ice cream scoop. Bake on the middle rack of the preheated oven for 18-20 minutes, just until golden. Remove from the oven and set on a rack to cool thoroughly before icing.
Cream Cheese Frosting
4 oz. cream cheese, room temperature
2 tablespoons unsalted butter, room temperature
¼ teaspoon vanilla
½ cup Passover confectioners’ sugar, sifted
In a medium bowl, using a handheld mixer, beat together the cream cheese and butter until smooth. Add the vanilla, then gradually add the confectioners’ sugar, beating until fluffy. Use an offset spatula to apply the frosting. Cover and refrigerate any leftover macaroons.