Coconut Macaroons
Coconut macaroons are easy and indulgent bite sized treats with a crispy coating, chewy interior, and dipped in chocolate. Watch the video below to see how I make them in my kitchen!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large egg whites
- ¼ cup honey
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups unsweetened coconut flakes
- 4 ounces chocolate (optional)
Instructions
- 1
Preheat your oven to 325°F (165°C). Add the egg whites, honey, vanilla extract, and salt to a mixing bowl. Place the mixing bowl on top of a saucepan with 1 to 2 inches of simmering water (creating a double boiler). Stir the mixture for 5 minutes, until frothy and very warm to the touch.
- 2
Add the coconut and stir it into the mixture until it's well combined and no liquid remains.
- 3
Using a medium cookie scoop (1 ½ tablespoons) place mounds of the batter onto a parchment lined baking tray. Bake the coconut macaroons for 25 minutes, checking on them towards the end to make sure they're not browning too quickly. Let cool completely on the baking tray before removing.
- 4
If dipping the coconut macaroons in chocolate, melt the chocolate in 20-second increments in the microwave, until smooth. Dip the bottoms of the macaroons in the chocolate and wipe any excess off on the side of the bowl. Return them to the parchment paper lined baking tray and chill in the fridge for 5 minutes, or until the chocolate is firm.