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.
Ingredients
4Egg whites120g
1-1/4cupSugar225g
2-1/2cupsUnsweetened shredded coconut
1/2tspSalt
3TbspHoney65g
1/4cupFlour*33g
1/2tspVanilla extract
Instructions
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.
Notes
*OR 1 extra egg white + 2 Tbsps Matzoh cake meal to make these flourless.