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Chewy Coconut Macaroons with Unsweetened Coconut and Honey – vegetarian recipe
Stav Kogan

Chewy Coconut Macaroons with Unsweetened Coconut and Honey

Tired of overly sweet, one-note coconut macaroons? The secret to a truly delicious, chewy macaroon with an intense, authentic coconut flavor lies in one simple swap: using unsweetened coconut. These golden little mounds are sweetened naturally with honey, letting the pure taste o
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 COOKIES
Calories: 75
Ingredients Method Nutrition

Ingredients
  

  • 3 large egg whites, at room temperature
  • ⅛ teaspoon cream of tartar (a pinch)
  • 1 teaspoon vanilla extract (5 mL / 0.2 fl oz)
  • ½ cup honey (170 g / 6 oz)
  • 2 cups (480 ml) unsweetened dried shredded coconut (200 g / 7.1 oz)
  • Ensure your mixing bowl and beaters are completely free of any grease or fat, as this can prevent the egg whites from whipping up properly.
  • Room temperature egg whites are crucial! They whip up to a much greater volume than cold egg whites, creating a lighter, airier macaroon.
  • Be gentle when folding in the coconut. You want to incorporate it without deflating all the air you just whipped into the meringue.
  • To prevent sticking, place sheets of wax paper or parchment paper between layers when storing the macaroons in an airtight container.

Method
 

  1. Preheat your oven to 275°F (135°C).
  2. Line a large baking sheet with aluminum foil and lightly butter the surface of the foil. 2.
  3. In a large, clean bowl, combine the room temperature egg whites and the cream of tartar.
  4. Using an electric mixer, beat on high speed until stiff peaks form. 3.
  5. Beat in the vanilla extract. With the mixer still running, slowly and steadily drizzle in the honey.
  6. Continue beating for about 5 minutes, or until the meringue is very stiff and glossy. 4. Gently fold the unsweetened coconut into the meringue using a rubber spatula, mixing just until it's thoroughly blended. 5.
  7. Drop the batter by the teaspoonful onto your prepared baking sheet. Use the back of a second spoon to help shape the cookies into neat, attractive mounds. 6.
  8. Bake for 30 to 35 minutes, until the macaroons are a beautiful golden brown. For a darker, more toasted top, you can slide them under the broiler for 30 seconds—watch them carefully! 7. Allow the macaroons to cool completely on a wire rack before serving.

Nutrition

Calories: 75kcalCarbohydrates: 9gProtein: 1gFat: 4g

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