Classic Coconut Macaroons
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| Classic Coconut Macaroons |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
This recipe makes a classic coconut macaroon. It's a perfect addition to your Christmas cookie plate!
Servings: about 22 cookies
Preparation time: 10 minutes
- 3 cups shredded coconut
- 1 teaspoon almond or vanilla extract
- 1/8 teaspoon salt
- 2/3 cup honey, melted slightly if solid
- 4 egg whites
- 1 teaspoon cream of tartar
Preheat oven to 350 degrees F.
In a medium bowl, combine coconut, extract, and salt. Stir in honey until well combined.
Beat egg whites until stiff peaks from. Fold into coconut mixture along with cream of tarter.
Scoop mixture firmly into a cookie scoop and press unto a greased cookie sheet as you drop it (the idea is to compact the balls). Bake for 10 – 15 minutes, or until browned.
Cool cookies on cookie sheet and dip into chocolate glaze if desired (recipe below).
Chocolate Glaze
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| Classic Coconut Macaroons Chocolate dipped |
| Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy |
- 3/4 cup chopped chocolate or chips, about 4.5 oz
- 1 1/2 tablespoons coconut oil
- 1 1/2 tablespoons butter
- 1 tablespoon brown rice syrup
- 1/4 teaspoon vanilla extract
Combine chocolate, coconut oil, butter and syrup in a double boiler and melt gently. Once mixture is smooth add vanilla.
Recipe courtesy Sarah Shilhavy
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| The average is oldaverage based on oldtotal votes. |
I wonder if agave nectar would be sticky enough to use with these. Regardless - yours look scrumptious!
do you know if they freeze well?
*disclaimer: I really love coconut.
I did measure everything right, but there seemed to be To much honey, as it came out on the cookie sheet.
Does anyone know why mine where not dry, but mushy?
What to use instead of egg whites? Thanks for any suggestions!
I hope you enjoy the products! For the CCC I highly recommend giving this little recipe a try: http://www.freecoconutrecipes.com/recipe_Quick_Chocolate_Coconut_Pudding-Fudge.htm It's so quick and easy! You'll love it.
I'm trying making them with rice syrup and malt sweetened carob chip melted icing
Also, the "brown rice sryup" YUK, can I just leave it out or is there a substitute for both of these ingrediants?
Thank you for your time in replying,
Pamela
The brown rice syrup is there just to add shine and texture to the chocolate glaze; you won't taste it at all. But if you don't have any just leave it out or add a bit of honey if you don't mind the glaze being sweeter than usual.
Just made these, and wish I'd read the comments beforehand. There is WAY too much honey - making these cookies both too sweet and too wet. They didn't mold well and took longer to cook (25 minutes total, knocked the oven down to 325 after 10 minutes when it became apparent that they'd need longer). While baking, the liquid ran off the cookies and dripped down the bottom of my oven. Use a jellyroll pan (with a lip). They came out tasting wonderful, but ultra sweet. I'll cut the honey in half next time.
Also, when will Tropical Traditions be getting more shredded coconut in stock; it's been back ordered for a while. Miss the stuff!
For the dip I used Ghiradelli dark chocolate chips and maple syrup instead of rice syrup since I don't have any of that. I melted it in the microwave 30 seconds at a time. I forgot to not dip some of the cookies so I'll have to make another batch tomorrow so my little dog can enjoy them too. :)
I tried adding a bit of cocoa powder to some of them but they crumbled apart after they were baked - even the ones to which I added a little coconut cream concentrate. Any ideas on how to prevent them from falling apart if I add cocoa powder? I'm thinking I might just have to add more egg.