These delicious, chewy coconut macaroons are a quick and easy treat you can enjoy anytime. And they only require 5 ingredients! You’ll want to make these over and over!
Chewy Coconut Macaroons
Coconut is a divided food in our house. My husband and I love it; but neither of our boys like it. That just means more cookies for us! If you love coconut, be sure to pin this Chewy Coconut Macaroons recipe to save and make later.
The Secret is in the Honey!
Earlier this month, I was given the opportunity to give Bee K’onscious Artisanal Honey a try. Each jar of Bee K’onscious’s single-origin honey is sourced from the finest beekeepers around the world, with a QR-coded label that allows customers to scan and trace the honey to the single beekeeper who produced it. The “hive to home” honey brand has partnered with TagOne, a provider of blockchain technology, to provide customers the ability to ensure the source of the jar is producing 100% pure, unfiltered, unpasteurized, non-blended honey.
For this recipe, I used the Montana Raw Honey because the sweet flavor contains hints of cinnamon and vanilla. They were a tasty addition to the coconut flavor! Each 11 oz. jar is $18.00, or you can pick up a 3-pack bundle for $54 (currently on sale for $48).
Ingredients:
2 large egg whites
3 tablespoons honey
1 teaspoon pure vanilla extract
1 cup shredded coconut, unsweetened
¼ teaspoon salt
Instructions:
Place the top oven rack in the center position and pre-heat oven to 350°F. Line a large baking sheet with a piece of parchment paper or a non-stick baking sheet and set aside.
Using a hand mixer, briskly beat the egg whites until stiff peaks form. Gently fold the honey, vanilla, coconut, and salt into the egg whites with a spatula until thoroughly combined. Do not overwork, but it may require a few folds for the ingredients to start to incorporate with one another.
Scoop heaping tablespoons of the mixture onto the prepared baking sheet, leaving plenty of space in between to prevent overcrowding.
Transfer the baking sheet into the oven and bake until the cookies become golden brown on top and around the edges, around 12-14 minutes.
Remove from oven and cool for 10-15 minutes before serving. Enjoy!
Chewy Coconut Macaroons
The secret is in the honey with these chewy 5-ingredient coconut macaroons!
Ingredients
- 2 large egg whites
- 3 tablespoons honey
- 1 teaspoon pure vanilla extract
- 1 cup shredded coconut, unsweetened
- ¼ teaspoon salt
Instructions
Place the top oven rack in the center position and pre-heat oven to 350°F. Line a large baking sheet with a piece of parchment paper or a non-stick baking sheet and set aside.
Using a hand mixer, briskly beat the egg whites until stiff peaks form. Gently fold the honey, vanilla, coconut, and salt into the egg whites with a spatula until thoroughly combined. Do not overwork, but it may require a few folds for the ingredients to start to incorporate with one another.
Scoop heaping tablespoons of the mixture onto the prepared baking sheet, leaving plenty of space in between to prevent overcrowding.
Transfer the baking sheet into the oven and bake until the cookies become golden brown on top and around the edges, around 12-14 minutes.
Remove from oven and cool for 10-15 minutes before serving. Enjoy!
Pin to Save!
These look yummy.
Thanks Jodi! I hope you try and enjoy!
I just made these and they are delicious…A bit healthier than the ones I usually make so I felt good about eating one or two. It makes 10 which is just enough for me and my daughters to enjoy. Thank you for this recipe. I will make these again!
I’m so happy to hear that you enjoyed them, Rhonda! Thank you for letting me know they turned out. I love that it makes a small batch. I don’t feel as guilty eating a few knowing there aren’t very many!