Caramelized Coconut Macaroons

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caramelized macaroons

Caramelized Coconut Macaroons

Course: Sweets
Sweets Sub-Category: Cookies
Our sweet, sweet Chocolatier Ruth Kennison took a classic favorite and gave it anunorthodox treatment; you’ll need a sauté pan to bring the magic out of these macaroons and a locked cabinet to keep from eating them all.
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  • 4 egg whites 120g
  • 1-1/4 cups sugar 225g
  • 2-1/2 cups unsweetened shredded coconut
  • 1/2 tsp salt
  • 3 tbsp honey 65g
  • 1/4 cup flour (or 1 extra egg white + 2 tbsps Matzoh cake meal-to make these flourless) 33g
  • 1/2 tsp vanilla extract


  • In a large sauté pan over low heat, stir with a wooden spoon your egg whites,sugar, salt, honey, coconut and flour.
  • As soon as the mixture begins to caramelize, turn the heat off. Immediately addthe extract. Set aside to cool completely.
  • Using a scoop or two spoons, place mounds at least 2 inches apart on a parchment-paper lined cookie sheet. Bake at 350 for 4-5 minutes. When cooled,feel free to dip in chocolate.