The following post is from Shaina of Food for My Family and Olmanson Photography:
Confessions: One of my favorite cookies to eat is also one of the easiest to make. Coconut macaroons are these chewy treasures, and for years I treated myself to them from my favorite bakery before finally getting in the kitchen and discovering how simple they were to bake at home.
This particular recipe is sweetened with honey, as I wanted to try my hand at a natural sweetener. It is easily replaced for your sweetener of choice. Baking times may vary slightly, but the ideal macaroon is crunchy on the outside and chewy in the center.
With only four ingredients, they come together quickly and pay off with a satisfying chewiness and just the right sweetness. They are great for Passover due to their lack of flour, and they make a delightful Easter treat as well. See the notes for variations.
- 2 large egg whites
- ¼ cup raw honey
- 1 teaspoon vanilla or orange extract
- 3 cups finely shredded unsweetened coconut
- Preheat your oven to 400º F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the egg whites, honey, and extract until blended. Stir in the shredded coconut until completely coated with the egg white mixture.
- Scoop the coconut mixture onto the lined baking sheet with a small cookie scoop, creating 1.5″ balls.
- Bake for 10-15 minutes until the coconut starts to turn a golden brown on the edges. Remove from the oven and cool completely.
Have you ever made macaroons at home before?
|Shaina Olmanson is the freelance writer, photographer, and home cook behind Food for My Family. Cooking daily with and for her four kids and husband, Ole, drives her desire to inspire other families to do the same. Shaina is also the author of Desserts in Jars and contributes regularly to a variety of online sites and traditional print magazines.|