This recipe makes a classic coconut macaroon. It’s a perfect addition to your Christmas cookie plate!
Classic Coconut Macaroons
Servings: about 22 cookies
Preparation Time: 10 minutes
Ingredients:
- 3 cups shredded coconut
- 1 teaspoon almond or vanilla extract
- 1/8 teaspoon salt
- 2/3 cup honey, melted slightly if solid
- 4 egg whites
- 1 teaspoon cream of tartar
Directions:
Preheat oven to 350 degrees F.
In a medium bowl, combine coconut, extract, and salt. Stir in honey until well combined.
Beat egg whites until stiff peaks from. Fold into coconut mixture along with cream of tarter.
Scoop mixture firmly into a cookie scoop and press unto a greased cookie sheet as you drop it (the idea is to compact the balls). Bake for 10–15 minutes or until browned.
Cool cookies on cookie sheet and dip into chocolate glaze, if desired (recipe below).
Chocolate Glaze
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| Classic Coconut Macaroons Chocolate dipped |
Ingredients:
- 3/4 cup chopped chocolate or chips, about 4.5 ounces
- 1 1/2 tablespoons coconut oil
- 1 1/2 tablespoons butter
- 1 tablespoon brown rice syrup
- 1/4 teaspoon vanilla extract
Directions:
Combine chocolate, coconut oil, butter, and syrup in a double boiler and melt gently. Once mixture is smooth, add vanilla.
Recipe courtesy of Sarah Shilhavy.
Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.
