- 2 ½ cups unsweetened shredded coconut
- 1 cup granulated sugar
- 1 tablespoon honey
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 4 large egg whites
- 1 teaspoon vanilla extract
- semi sweet chocolate, chopped 2 ounces (optional)
- In a large pan, mix together the egg whites, sugar, salt, honey, coconut and flour. (this step is really important…please combine everything before placing over heat).
- Place over low-to-moderate heat on the stove top, stirring constantly, scraping the bottom as you stir.
- When the mixture begins to scorch or stick to the bottom, remove from heat and stir in the vanilla.
- The mixture will be sticky. Transfer to a bowl to cool to room temperature. (At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)
- When you’re ready to bake, line a baking sheet with parchment paper and pre-heat the oven to 350 degrees F (180 C).
- Now shape the dough into small mounds or pyramids (you can use a spoon or an ice cream scoop…or just use plain hands like I did!), and space them evenly on the prepared sheet pans.
- Bake for about 25 minutes or until golden brown. Transfer to a wire-rack to cool completely.
- Next if desired, melt chocolate in a microwave or in a clean, dry bowl set over a pan of simmering water a.k.a. double boiler.
- Dip cooled macaroons in chocolate and allow to cool completely on cooling rack or on a parchment-lined baking sheet.
- Then refrigerate them for about 10 minutes for the chocolate to harden quick.
Note: I’ve used unsweetened desiccated coconut that you get in packets or bins. You can use finely shredded or grated fresh coconut too.
The batter can be made in advance and put in the refrigerator or even freezer if you want it to stay longer.
Even the cookies can be baked few days in advance and kept in an airtight container.