Golden Macaroons

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.

Recipe from Better Homes and Gardens
YIELD
about 40 cookies
PREP TIME
20 mins

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.

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
  • 4   egg whites
  • 1   tablespoon honey
  • 1   teaspoon vanilla
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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.

Storage

  • 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.

Tip

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

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