Golden Macaroons

Pssst. Want to know two sweet secrets to making the best coconutty treats in town? Here they are: Use two kinds of coconut and a hint of honey.

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3 users rated this recipe an average rating of 5.0
Yields:
about 40 cookies
Prep:
20 mins
Chill:
30 mins
Bake:
17 mins 300°F per batch
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Golden Macaroons

Ingredients
2 1/2
cups flaked sweetened coconut (about 7 ounces)
2
cups unsweetened finely shredded coconut*
1
cup sugar
3
tablespoons all-purpose flour
1/4
teaspoon salt
1
tablespoon honey
1
teaspoon vanilla

Directions

  1. In a large mixing bowl, combine flaked and shredded coconut until evenly mixed. (Flaked coconut should be broken into separate flakes with only a few very small clumps.)
  2. In a medium mixing bowl, combine sugar, flour, and salt. Add egg whites, honey, and vanilla. Whisk until smooth. Pour sugar mixture over coconut mixture. Stir with a wooden spoon, then use your hands to blend until evenly mixed. Cover with plastic wrap; chill for 30 minutes.
  3. Preheat oven to 300 degrees F. Line a large cookie sheet with parchment paper. Drop batter by rounded tablespoons 2 inches apart onto prepared cookie sheet. Gently pinch mounds into shaggy pyramid shapes. Bake in preheated oven for 17 to 19 minutes or until golden brown. Immediately transfer to a wire rack and let cool. Makes about 40 cookies.

From the Test Kitchen

Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 2 days or freeze for up to 1 month.

*Note Look for unsweetened finely shredded coconut in natural-foods stores or in the bulk-food section of your supermarket.

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