Caramelized Coconut Macaroons
Our sweet, sweet Chocolatier Ruth Kennison took a classic favorite and gave it an unorthodox 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.Print Recipe Pin Recipe
- 4 Egg whites 120g
- 1-1/4 cup Sugar 225g
- 2-1/2 cups Unsweetened shredded coconut
- 1/2 tsp Salt
- 3 Tbsp Honey 65g
- 1/4 cup Flour* 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 add the 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.
*OR 1 extra egg white + 2 Tbsps Matzoh cake meal to make these flourless.