Nom nom. I love macaroons. My grandma makes the best chocolate macaroons, in part because of all the love she puts into them. We always enjoy eating them when we are visiting but I can’t bring myself to make them at home because of how much sugar the recipe takes.
This is a fairly new to me recipe and I usually like to try recipes a few times (at least) before sharing. These macaroons were a little crumbly so I might try adding another egg white or a bit more honey next time I make them. I had so badly wanted to dip them in chocolate but they were too delicate to hold while dipping so we ended up dolloping the chocolate on top. The dollop actually helped them stay together better.
- 2 large Egg Whites
- 1/4 cup Honey
- 1/4 tsp Salt
- 1/4 tsp Vanilla
- 2 1/2 cups unsweetened and shredded Coconut
- 3 1/2 ounces Dark Chocolate
- Preheat oven to 350′ and line a cookie sheet with parchment.
- In a medium bowl, whisk together egg whites and honey. Whisk in the salt and vanilla. Add the coconut and stir until everything is well incorporated.
- Place bowl in fridge to chill for a half hour.
- Remove from fridge and scoop mixture onto the cookie sheets using an 2 tbsp cookie scoop (or spoon) and pat the mixture in firmly and level.
- Bake for 6 -12 minutes, depending on the size of the cookies, rotating pans halfway, until golden brown. Be careful! These cookies will burn quickly! Remove from oven and allow to cool completely.
- In the meantime, melt the chocolate in a double boiler. Once the chocolate is completely smooth, dollop with a spoon, use a piping bag or dip the macaroons in the chocolate.
- Let chocolate set by placing cookies in the fridge or a cool spot.