Description
Deliciously chewy and crispy coconut macaroons made with egg whites, honey, and unsweetened coconut flakes, optionally dipped in smooth melted chocolate for an indulgent treat. These bite-sized delights are perfect for a sweet snack or dessert and are simple to prepare using a gentle double boiler and baking.
Ingredients
Scale
Main Ingredients
- 2 large egg whites
- ¼ cup honey
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups unsweetened coconut flakes
Optional Chocolate Coating
- 4 ounces chocolate
Instructions
- Prepare the Double Boiler Mixture: Preheat your oven to 325°F (165°C). In a mixing bowl, combine the egg whites, honey, vanilla extract, and salt. Place the bowl over a saucepan with 1 to 2 inches of simmering water to create a double boiler. Stir continuously for 5 minutes until the mixture becomes frothy and is very warm to the touch.
- Combine Coconut Flakes: Remove the bowl from the heat and add the unsweetened coconut flakes. Stir thoroughly until all the coconut is well coated and there is no liquid left in the mixture.
- Form Macaroons and Bake: Using a medium cookie scoop (about 1 ½ tablespoons), drop mounds of the coconut batter onto a baking tray lined with parchment paper. Bake for approximately 25 minutes, keeping an eye on them towards the end to prevent excessive browning. After baking, let the macaroons cool completely on the baking tray before handling.
- Melt Chocolate (Optional): If using chocolate, melt it in the microwave, heating in 20-second increments and stirring until smooth and fully melted.
- Dip Macaroons in Chocolate: Dip the bottoms of the cooled macaroons into the melted chocolate, then gently wipe off any excess chocolate on the side of the bowl. Return the dipped macaroons to the parchment-lined tray.
- Chill to Set Chocolate: Place the dipped macaroons in the fridge for about 5 minutes, or until the chocolate coating firms up. Once set, they are ready to serve or store.
Notes
- Coconut macaroons offer a perfect balance of crispy exterior and chewy interior.
- Using a double boiler gently warms the egg white mixture without cooking it too quickly, ensuring the right texture.
- The chocolate dip adds extra richness but is entirely optional.
- Watch the macaroons near the end of baking to avoid over-browning.
- These treats store well in an airtight container for several days.
- For a firmer macaroon, ensure you completely cool them before dipping in chocolate.
Nutrition
- Serving Size: 1 macaroon
- Calories: 178 kcal
- Sugar: 10 g
- Sodium: 93 mg
- Fat: 14 g
- Saturated Fat: 12 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
