- 3 large egg whites
- 2/3 cup honey
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1/2 cup cocoa powder (optional)
- 3 cups unsweetened finely shredded coconut (see note)
Preheat oven to 350° F. Line two baking sheets with parchment paper.
Beat egg whites in a bowl until frothy. Mix in honey, almond extract and salt, and continue to beat until fully incorporated. Stir in cocoa powder for chocolate macaroons.
Fold in coconut using a spatula, 1 cup at a time, until completely coated with egg mixture. Drop onto prepared baking sheets with a small scoop or spoon (about 2 tablespoons per cookie).
Bake until cookies are golden on bottoms and edges, 20 to 25 minutes. Cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely; store in an airtight container.
For more intense coconut flavor, spread coconut on a baking sheet and toast in the oven until just barely golden, 3 to 5 minutes. Cool before using.