Side Pannel
Simple Coconut Macaroons
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Serves: 20-25 macaroons
Simple Coconut Macaroons
- Recipe Submitted by Cassata on 09/22/2014
Category: Desserts, Fruit
Ingredients List
- 3 egg whites
- ¼ cup honey
- ½ teaspoon pure vanilla extract
- ¼ teaspoon salt
- 3 cups unsweetened shredded coconut
Directions
1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk the egg whites, honey, vanilla and salt until frothy, about 3 minutes on medium-high. Fold in the coconut until fully incorporated and no dry clumps remain.
3. Using your hands or a cookie scoop, form the mixture into heaping, packed tablespoons about 1½ inches in diameter and drop onto the parchment lined baking sheet evenly spaced.
4. Bake for 15-20 minutes, or until golden brown on the tops and bottoms. Let cool on a wire rack for at least 15 minutes. Store in the fridge for up to a week and a half.
*If you'd like, you can dip or drizzle the macaroons in dark chocolate, but it's getting warm here and I thought that the chocolate would melt and just get messy.
2. In a medium-sized bowl, whisk the egg whites, honey, vanilla and salt until frothy, about 3 minutes on medium-high. Fold in the coconut until fully incorporated and no dry clumps remain.
3. Using your hands or a cookie scoop, form the mixture into heaping, packed tablespoons about 1½ inches in diameter and drop onto the parchment lined baking sheet evenly spaced.
4. Bake for 15-20 minutes, or until golden brown on the tops and bottoms. Let cool on a wire rack for at least 15 minutes. Store in the fridge for up to a week and a half.
*If you'd like, you can dip or drizzle the macaroons in dark chocolate, but it's getting warm here and I thought that the chocolate would melt and just get messy.
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