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Chocolate-Glazed Honey Macaroons

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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

Printable recipe
Printable recipe with picture

Cookies
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

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

27 responses »

  1. thebetterbaker11

    A BLUE RIBBON??? WOW! That’s a BIG deal Girl! These look FABULOUS and you know I am gonna HAVE to try them. Have never heard of a recipe like this using honey. Wonderful!! SO glad you finally shared. *-*

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    • LOL, I forgot you are new to my blog, I’ve won quite a few blue ribbons in the last several years, but your excitement made me excited again anyway! lol. I will be sharing a chocolate honey cake soon too (red ribbon)….although soon in my dictionary may be defined a bit differently than everyone else’s. :)

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  2. Those look so good. :) My favorite cookies from the Cookie Exchange were the chocolate dipped coconut macaroon that I received. I am now drooling on my keyboard!

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    • I have those saved, and truly those were probably better. Keep in mind these were judged along with other honey cookies and, well, honey cookies just can not compare to sugar-sweetened cookies (IMHO). But they still are wonderful for honey cookies!

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  3. I am dying for a bite of these my friend, this looks sooo tasty :D

    Cheers
    Choc Chip Uru

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  4. Drool! These look terrific :)

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  5. That picture of the inside of the cookie looks so good. You should not show those anymore! Lol! ;)

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    • I’m so glad you’re not one of those “ewww, a bite taken out” people. OK, so I love a few people that have that issue, but it also makes me scared to share my bitten up cookies and cupcakes on my blog. Hopefully we’re in the majority, I love seeing bitten up stuff, it’s so enticing! haha

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  6. Mmmm…I’ll have to try this when I am eating eggs again!

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  7. Very cool Veronica that you got the BLUE RIBBON! You go girl! My husband would go insane over these, he’s a macaroon lover from way back! Thanks Veronica for sharing this very yummy recipe!

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  8. I must try this too…well, after I lost 5kg…these are rich, chewy and coconutty…just my kind of cookies.

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  9. I didnt know that you had won blue ribbons a the State Fair! You and I live in the same city.. =) so, I think you are referring to the KS State Fair, right? =)
    Congratulations!
    This recipe looks awesome!

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  10. Those look so delicious! I wish I had some to go with my coffee right now, I think that combo would be awesome.

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  11. I’m amazed by how few ingredients they contain! The photographs make them look so beautiful!

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  12. These sound awesome. Congrats on the Blue Ribbon! For the record, I love seeing something with a bite in it. I always want to see what’s on the inside!

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  13. I definitely don’t do enough with coconut oil, but this recipe is convincing me to change my ways! I mean, a blue ribbon winner? It’s a must-make!

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  14. These are blue ribbon AND massive drool worthy. I can just imagine how they melt in ones mouth. Mmmmm. Oh, V. These look fantastic!

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  15. Pingback: Eagle Brand Coconut Macaroons | familyrecipebooks

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