Coconut Macaroons

Coconut macaroons are one of the easiest desserts to throw together. At a moments notice you can impress your guests with delightful and delicious treats.

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Servings 24 cookies
Prep Time 30 minutes
Cook Time 12 minutes
Passive Time 45 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 3
You:
Rate this recipe!
Servings 24 cookies
Prep Time 30 minutes
Cook Time 12 minutes
Passive Time 45 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Instructions
  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Whip egg whites and a pinch of salt to soft peaks. Slowly stream in honey and continue to whip to stiff peaks. Fold in vanilla extract and shredded coconut.
  3. Portion 1 Tbsp per macaroon and space evenly on the prepared baking sheet; smooth tops if desired. Bake for 12 minutes, rotating halfway through baking time for even browning. Let cool completely before dipping in chocolate.
  4. To finish macaroons, melted chocolate and coconut oil over low heat until completely melted. Remove chocolate from heat and gently dip the bottom of each macaroon to about ¼ of the way up the side. Place dipped macaroons back onto the parchment lined baking sheet and let set, about 30 minutes.
Recipe Notes

You can place the dipped macaroons in the refrigerator to speed up the setting time.

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Recipe Comments

One thought on “Coconut Macaroons

  1. Michael Terry

    Followed the recipe exactly, and they do not look anything like the picture. They were flattened and were like meringue kisses with some coconut in them. Taste was okay but too sweet for me. Honey should be cut back to 1/4 cup and coconut changed to 2 packed cups (like for brown sugar), or just increased by at least a cup to get them to look like the picture. I doubled the cooking time to try and dry them out.

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