coconut macaroons

April 17, 2014 § Leave a comment

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I don’t actually know why I made macaroons…

I’m 80% sure I don’t even like them, but they looked so cute and easy here that before I knew it I found myself reaching for the three-pound bag of shredded coconut and whisking together some egg whites.

Gotta say, I’m still not a fan, although they are just as cute and easy as they looked in the photos.

However, if macaroons are your thing you should go ahead and make these! They’re crunchy on the outside, chewy on the inside, and coconutty all over. Class them up with a chocolate drizzle and enjoy.


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Processed with VSCOcam with f2 preset

Processed with VSCOcam with f2 preset

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Coconut Macaroons

recipe from Crepes of Wrath

3 egg whites
¼ cup honey
½ teaspoon pure vanilla extract
¼ teaspoon salt
3 cups unsweetened shredded coconut
pinch of cinnamon
optional: chocolate for drizzling


Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

In a medium-sized bowl, whisk the egg whites, honey, vanilla, salt, and cinnamon until frothy, about 3 minutes on medium-high. Fold in the coconut until fully incorporated and no dry clumps remain.

Using your hands or a cookie scoop, form the mixture into heaping, packed tablespoons about 1½ inches in diameter and drop onto the parchment lined baking sheet evenly spaced.

Bake for 15-20 minutes, or until golden brown on the tops and bottoms. Let cool on a wire rack for at least 15 minutes before drizzling with chocolate. Store in the fridge for up to a week and a half.


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