curry and coconut go together like the ondes martenot and an orchestra: a little bit unusual and totally wonderful. and that was really just a lame attempt at a relevant analogy since i am seeing a concert of messiaen tonight and couldn't be more excited. the idea for these came from all that delicious curry with the coconut milk in it and they are the perfect passover dessert.
curry coconut macaroons
2 cups sweetened shredded coconut
1 teaspoon curry powder
1 large egg white
a pinch of salt
preheat oven to 350. in a small bowl combine coconut and curry powder. in a large bowl beat the egg white and salt until stiff peaks form. gently fold the coconut into the egg white. spoon onto a prepared cookie sheet* and bake 15-20 minutes, until golden brown.
*i use an ice cream scoop since i like mine big, but you can use a smaller scoop if you'd like. if you do this, check the macaroons after 10 minutes because they will take a shorter time to bake.