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Anneke Silva

Easy Coconut Macaroons

4 from 4 votes
These quick and easy coconut macaroons are sweet and chewy pillows of soft coconut with honey or cocoa powder folded in for extra flavor! Make sure not to purchase sweetened coconut, or these will be overly sweet and not as tasty.
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Prep Time 6 minutes
Cook Time 15 minutes
Total Time 21 minutes
Servings: 19 cookies
Course: Dessert
Cuisine: American, ashkenazi
Calories: 119
Ingredients Equipment Method

Ingredients
  

  • 3 large Egg whites room temperature
  • 1 pinch Kosher salt
  • 3/4 cups White sugar
  • 1 1/2 tbsp Honey
  • 2 1/2 cups Coarse unsweetened coconut
  • 3 tbsp Potato starch

Equipment

  • Baking pans
  • Parchment Paper
  • 3 tbsp cookie scoop
  • Kitchen Aid Mixer
  • Spatula

Method
 

  1. Preheat your oven to 325 F. Beat egg whites with a pinch of salt until soft peaks form, 2 minutes.
    Beat egg whites with a pinch of salt until soft peaks form, 2 minutes.
  2. Gradually beat the sugar and honey into the egg whites until stiff shiny peaks form, 2 minutes.
    Gradually beat the sugar and honey into the egg whites until stiff shiny peaks form, 2 minutes.
  3. Gently fold in the coconut and potato starch until completely combined.
    Gently fold in the coconut and potato starch until completely combined.
  4. Using a 3 tablespoon cookie scoop, drop the batter onto lined baking sheets. The cookies will double in size, so ensure they are well spaced.
    Using a 3 tablespoon cookie scoop, drop the batter onto lined baking sheets. The cookies will double in size, so ensure they are well spaced.
  5. Bake for 15 minutes, switching the baking pans half way.
    Bake for 15 minutes, switching the baking pans half way.