We have all had those macaroons that are so sweet they make our cheeks tingle and our ears hurt. The coconut is so dry and tough you regret taking the first bite so much that you never finish the nasty cookie imposter. If that is the type of macaroon that you like, this is not the recipe for you. THESE macaroons are different. These epic macaroons are tender and soft on the inside and crispy on the edges. They are only slightly sweetened with honey that doesn’t over power the amazing coconut flavor.
Coconut is awesome but toasted coconut is EPIC! These cookies are super simple, cook super quick, and have only 5 ingredients. The simplicity of this recipe makes for a treat that is shockingly decadent. I think these would be decadent with the bottoms dipped in melted dark chocolate!
Print Recipe
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Print Recipe
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| Servings | Prep Time | Cook Time |
| 24Macaroons | 10 Minutes | 7-10Minutes |
| Servings | Prep Time |
| 24Macaroons | 10 Minutes |
| Cook Time |
| 7-10Minutes |
- 4 large egg whites
- 1/2 cup raw honey
- 1/4 teaspoon sea salt
- 4 cups finely shredded unsweetened coconut
- 1 tablespoon vanilla or butter extract
- 6 oz dark chocolate finely chopped (optional)
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Ingredients
Servings: Macaroons
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- Preheat oven to 400°F. Line baking sheet with parchment paper.
- Mix honey and egg whites in a large heatproof mixing bowl.
- Add extract and salt, mix well
- Stir in coconut
- Set the bowl over a saucepan of barely simmering water.
- Stir constantly for 6- 8 minutes until very hot.
- Press mixture into a small cookie scoop.
- Place cookies on prepared baking sheet 2 inches apart
- Bake until lightly golden around the edges - about 7-10 minutes roating sheet halfway through
- *reduce heat if your macaroons are getting browned too quickly
- Let cool completely on wire racks.
- The cookies are best on the day they are baked, the crispy exterior will soften but they can be stored in an airtight container for up to 5 days.
- If you plan to dip these into chocolate- Melt chocolate
- Dip the bottoms of each macaroon into chocolate & cool on parchment paper.
- Store in airtight container at room temperature.
I sent these to work with the hubs and they didn’t last 5 minutes. They want more too! And guess what? They never knew they didn’t have processed sugar in them!
Here is how to make the Forking Epic Macaroons...
Mix wet ingredients with whisk in heatproof bowl
Stir in coconut. Cook over simmering water
Cook 7-10 minutes until very hot and thick
Press into cookie scoop
Bake 2 inches apart on parchment paper lined cookie sheet
Bake 7-10 minutes until edges are toasted and cookie is light golden brown
Cool on wire rack. Dip in chocolate if you like and cool on parchment paper
These are best if served the same day you make them. Store in an airtight container. Enjoy!!
