For the next installment in our Holiday Cookie Chronicles, these Ginger-Coconut Macaroons from Chef Sam Davis were inspired by the Jamaican coconut drops of her childhood. They’re super-simple to whip up, and a real crowd pleaser.
Growing up, one of my absolute favorite treats was a Jamaican sweet called coconut drops. As a child, when I would visit the island to see family, they were the first thing I’d run to the corner store to get. My first memory doing this was about the age of 10, visiting an aunt and uncle in the"country" . The corner shops are also the places where locals gather for a quick bite and a beer.
I indulge my sweet tooth now, too, by grabbing coconut drops from my local Caribbean market. It’s basically a candy that is made from dried coconut, brown sugar, and fresh ginger—a very traditional recipe. At some point, I decided that I couldn’t wait to go to the Bronx to enjoy coconut drops, and I wanted to turn those flavors into something I could make quickly and easily and enjoy often. Immediately, coconut macaroons came to mind. What I love about them most is that they require so few ingredients, but still turn into such a delicious treat at the end.
When I make these, I make a huge batch, then eat them until my stomach starts to hurt a little bit and freeze the rest. If stored in an airtight, freezer-safe container, the macaroons can be frozen for up to three months. And when you’re ready to eat them again, just take them out of the container and let them defrost to room temperature for an hour or two—that’s it!
I make a lot of these during the holidays, when we all are craving some sweet treats and comfort foods. But they are my go-to party dish year round, mostly because I am often working and end up with little time to plan—these are the perfect thing to make and bring last minute. I recently got married, and my husband loves them, too, so of course I say yes to his special requests for them. Any excuse to be reminded of my favorite childhood tradition.
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