Honey Coconut Macaroons

These Honey Coconut Macaroons are so delicious and so fun to make! They are great for holiday gifts and gatherings! Since the coconut can be dry, if your finished cookie feels a little dry, add one more egg white. 


For the Cocoa Chocolate Sauce:
1/2 cup Coconut Milk (or Coconut Cream for a thicker sauce)
1/4 cup Honey
1/3 cup Cocoa Powder
2 Tbs. Butter (room temperature)
1/2 tsp. Vanilla Extract
Fine Sea Salt

For the Macaroons:
2 large egg whites
1/4 cup Honey
1/2 tsp. Vanilla Extract
2 1/4 cups Unsweetened Shredded Coconut
Fine Sea Salt


Make the Macaroons:

Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with parchment paper. Stir together egg whites, honey, vanilla, and a pinch of sea salt until combined. Stir in coconut until completely moistened.

Roll coconut mixture into small balls between your hands, then place about 2 inches apart onto baking sheet. Bake until pale golden in spots, about 10 minutes. Transfer to a rack to cool completely.

Make the Chocolate Sauce:

Heat the coconut milk in a small heavy saucepan over low heat until just simmering.

Meanwhile stir the honey and cocoa powder in a bowl. Gradually stir in the hot coconut milk, stirring constantly until the mixture is shiny and smooth. Stir in the butter one Tablespoon at a time until completely incorporated. Stir in the vanilla and sea salt.

Sauce may be made ahead and kept in the fridge for up to a week.

Serve as a dipping sauce or drizzle over macaroons.

Lindsey Crouch
Lindsey Crouch