These coconut macaroons are one of the simplest cookies you can bake. A handful of ingredients, no flour, and they come out golden and gorgeous every time. Crispy edges give way to a soft, chewy coconut center. Dip them in chocolate if you want to be a hero.
Ingredients
- 3 cups medium shredded coconut
- ¾ cup Duck River honey
- 2 large egg whites
- 1 tsp vanilla extract
- ¼ tsp Redmond Real Salt
- Optional: dark chocolate chips (Enjoy Life) for dipping
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, honey, egg whites, vanilla, and salt. Mix thoroughly until the coconut is evenly coated.
- Scoop tightly packed tablespoons of the mixture onto the prepared sheet, shaping them into mounds.
- Bake for 20 to 22 minutes until the tops and edges are golden brown.
- Cool completely on the pan. They are fragile when hot.
- Optional: melt the chocolate chips in a double boiler, dip the bottoms of the cooled macaroons, and set on parchment to harden.
Notes
- Pack the mixture tightly when scooping so the macaroons hold together.
- For a tropical twist, add ¼ cup finely chopped dried mango.
- Store in an airtight container at room temperature for up to 5 days.
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