Once upon a time I entered some honey macaroons into the Kansas state fair and won a blue ribbon for them. Then I promised you I would share the recipe. Well I may be a bit slow, but a promise is a promise! I thought this was the perfect time since I’m giving away a gallon of coconut oil and this recipe has some in it. I figured one of you guys would need a lot of ways to use up that coconut oil once the giveaway was over. (I’m still packing just in case the winner agrees to let me move in until the oil is gone. hehehe)
We have a special honey class in our state fair baking competition and I won for the cookies last year. I had never entered the honey cookies category before, but knew from looking at past year’s cookies what I wasn’t going to do, which was a flour-based cookie. I wanted to do something different that the other bakers hadn’t. I did lots of brainstorming and finally decided that a honey coconut macaroon might be nice. Luckily I found a great recipe at Gourmande in the Kitchen and all I had to do was create a glaze for them.
Less heavy than a normal macaroon, these are light, sweet, tender, and very moist. And the coconut-flavored chocolate just puts them over the top. I love these cookies because not only are they tasty, they also are allergy friendly (gluten-free, dairy-free) and healthy (good fat & naturally sweetened). I do hope you enjoy them!
For more coconut oil recipes, check out my Coconut Oil Coffee, Coconut Chocolate Chunk Cookies, Vegan Gluten-Free Mounds Cake, Dairy-Free White Cupcakes, Homemade Magic Shell, and Vegan Dark Chocolate Cake Pops.
Honey Coconut Macaroons
2 ¼ cups (180 g) unsweetened shredded coconut
2 large egg whites
¼ cup (60 g) raw local honey
½ teaspoon vanilla extract
Pinch of fine sea salt
Honey & Coconut Chocolate Glaze
¼ cup dark chocolate chips
1 tablespoon virgin coconut oil
1 teaspoon local raw honey
Put oven rack in middle position and preheat to 400°F. Line a baking sheet with parchment paper; set aside.
Process the coconut in a food processor until very fine. Whisk together egg whites, honey, vanilla, and salt until combined, then stir in the coconut until completely moistened. Using a small cookie scoop, portion out the dough onto the prepared baking sheet, about 2 inches apart.
Bake until pale golden in spots, about 10 minutes. Transfer to a rack to cool completely.
Make the Glaze: Place the chocolate in a small microwave-safe bowl and microwave for 30 seconds at 50% power. Stir, then repeat. Stir until residual heats melts the chocolate completely, then stir in the coconut oil and honey. Drizzle over the cooled macaroons and serve immediately, or allow to set before storing. It takes this glaze several hours to set up, but the cookies are so moist they will not suffer for being left out.
Recipe source: adapted from Gourmande in the Kitchen