Coconut Macaroons (Honey)
Golden-tipped, chewy coconut mounds bound with honey and egg white. Naturally gluten-free and only five ingredients.
Why you'll love this recipe
- Not one spoon of refined sugar
- Naturally gluten free
- Sweetened with real honey
- Makes enough for 16
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 3 cups (240 g) unsweetened shredded coconut
- 3 large egg whites
- 1/3 cup (110 g) raw honey
- 1 tsp vanilla, pinch salt
- Optional: melted dark chocolate to dip
How to make it
Preheat oven to 325°F (160°C). Line a tray.
Whisk egg whites, honey, vanilla and salt until frothy.
Fold in the coconut until evenly moistened.
Scoop 16 tight mounds onto the tray (a small ice-cream scoop helps).
Bake 16–20 minutes until the tips are golden. Cool fully. Optional: dip bottoms in dark chocolate and set.
Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Coconut Macaroons (Honey)
Golden-tipped, chewy coconut mounds bound with honey and egg white. Naturally gluten-free and only five ingredients.
Ingredients
- 3 cups (240 g) unsweetened shredded coconut
- 3 large egg whites
- 1/3 cup (110 g) raw honey
- 1 tsp vanilla, pinch salt
- Optional: melted dark chocolate to dip
Instructions
- Preheat oven to 325°F (160°C). Line a tray.
- Whisk egg whites, honey, vanilla and salt until frothy.
- Fold in the coconut until evenly moistened.
- Scoop 16 tight mounds onto the tray (a small ice-cream scoop helps).
- Bake 16–20 minutes until the tips are golden. Cool fully. Optional: dip bottoms in dark chocolate and set.
