The other day, a friend shared about his experience making coconut macaroons and how simple they are to make. I can’t remember when was the last time I made coconut macaroons, probably when I was a kid helping out in the kitchen. So I decided to try making coconut macaroons. I went online to look for recipes that are gluten-free and dairy-free. A lot of the recipes require condensed milk but some variations use only egg whites. I did some experimenting and this recipe below turned out the best.
1 1/2 cup shredded coconut
4 egg whites
3/4 cup honey
1/4 tsp vanilla
1/2 cup chocolate chips (optional)
- Preheat oven to 400F.
- Mix the coconut, egg whites, honey, and vanilla in a large bowl.
- Add the chocolate chips or other add ins you want to use.
- Drop by spoonfuls onto lightly greased cookie sheet and bake for 10-12 minutes or until the tops are golden brown.