Total Time
20mins
Prep 10 mins
Cook 10 mins

These delicious coconut cookies are popular anytime of year...not hard to make and store well in a tin.

Ingredients Nutrition

Directions

  1. Beat egg whites until starting to expand but still soft.
  2. Add sugar, honey, and extracts.
  3. Beat at high speed until very stiff peaks form about 8-10 minutes.
  4. Fold in flour and coconut by hand.
  5. Drop on well-buttered baking sheets by heaping teaspoonfuls, or use a pastry bag with a star tip#2.
  6. Bake at 375 degrees for about 10 minutes or until golden.
  7. Let cool for a minute, then carefully remove to a rack to cool.
  8. Variations: For cocomacs, add 1 additional tablespoon honey to egg white.
  9. Then fold in 1/2 cup unsweetened cocoa with the flour.
  10. Dip the bottoms of cooled macaroons in melted semisweet chocolate, drying upside down on a rack.
  11. Sandwich two dipped macaroons together to make a"macwich.
  12. ".
  13. If you can only find sweetened coconut, reduce the amount of sugar in the recipe to 1/4 cup.