24 Hours only: Cyber Monday Flash Sale

Menu
Search Notes
Search Notes
Search Forum

Coconut Macaroons

Serving Size

2

Ingredients

  • 4 egg whites
  • 1/4 teaspoon salt
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 2 cups unsweetened coconut, shredded

Directions

  • Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, beat the egg whites and salt for about 5 minutes or until still peaks form. Note: set the eggs out at room temperature for the best results.
  • Fold in the remaining ingredients.
  • Form the dough into tablespoon-size balls and place on the prepared baking sheet.
  • Bake for 10 to 15 minutes or until the macaroons start to brown.

Notes

Leftovers:Store in an airtight container for 5 to 7 days; it can also be frozen for up to 3 months. Additional Flavor: Dip in melted chocolate! Egg Whites: It's important to beat the egg whites to just the right stiffness. If you beat them too long or not enough, the mixture may not be thick enough to form into balls

Related Notes