Coconut-Honey Macaroons

Coconut-Honey Macaroons

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  • Each macaroon
  • 110 cal
  • 8g fat (6g sat)
  • 0mg chol
  • 30mg sodium
  • 11g carb
  • 2g fiber
  • 1g protein


  • 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.

Special notes:

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.

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