Tropical Traditions - Recipe - Classic Coconut Macaroons

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

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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Those look so good! I've never made macaroons before, and these would be great to try. I made the banana coconut flour muffins and loved them. I'll be posted about them soon on my blog. :) yummy stuff here.

# Posted By Miss Rachel | 11/25/09 11:34 PM

This is my first visit your blog - it's lovely. This looks delicious and done a beautiful and thoughtful post.I can see I'll be making these soon.

# Posted By cookeaze | 11/27/09 6:24 AM

Beautiful photos!

I wonder if agave nectar would be sticky enough to use with these. Regardless - yours look scrumptious!

# Posted By Linda | 11/29/09 1:37 PM

Yes, agave can sub for honey, but agave is a high fructose syrup, same as HF corn syrup... somehow the marketing forces have convinced people its healthy when its really not. Neither are soy products.

# Posted By ria stine | 1/30/10 1:59 PM

these look great!
do you know if they freeze well?

# Posted By teri | 3/23/10 6:30 AM

Humm...good question! I have no clue. :D I'd do a test with 1 first before sticking a whole batch in.

# Posted By Sarah | 3/23/10 2:16 PM

These look really delis I will have to make a batch right away =) !

# Posted By Lexi | 6/21/10 2:01 PM

Holy coconuts batman! I made these tonight but I added 1/2 C. coconut cream concentrate to them and yeowza! I would suggest cooking them at 325 or 300 for closer to 20-30 minutes though, they were a bit moist inside, but ooh, oh fluffy and moist and and tender and oh so coconutty!

*disclaimer: I really love coconut.

# Posted By Mistie | 8/17/10 12:24 AM

I didn't make the chocolate though, probably would have been great!

# Posted By Mistie | 8/17/10 12:25 AM

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