We love the unorthodox method to make these macaroons. They’re started in a skillet and finished for just a few minutes in the oven (a good excuse to sneak in a touch of chocolate on top). You’ll get from measuring to eating in 20 minutes, so start brewing coffee before you get your ingredients out for a nice little reward.
Ingredients
2Egg whites60g
2TbspHoney42g
3/4cupSugar150g
1/4tspKosher salt
1 1/4cupsUnsweetened shredded coconut140g
1/2tspVanilla extractor 1/4 tsp almond extract
Instructions
Preheat the oven to 350F.
Place the egg whites, sugar, honey, salt and coconut in a medium to large skillet. Over medium heat and using a spatula or wooden spoon, stir and flip the mixture continuously until the mixture takes on an all-over golden caramel color.
Remove the pan from the heat and stir in the extract. Mound over parchment-paper cookie sheets. Bake for 3-4 minutes.