Adapted from here
Yield: 30 macaroons
Ingredients:
4 1/2 cups (8 1/2 ounces) shredded unsweetened coconut
1 1/2 cups sugar
Pinch of sea salt
1 1/2 tablespoons unsalted butter
2 tablespoons honey
1 1/2 tablespoons apricot jelly or jam (without any fruit pieces)
4 large (1/2 cup) egg whites
Instructions:
Combine the coconut, sugar, and sea salt in a mixing bowl. Set aside.
Place the butter in a small saucepan over low heat until just melted. Immediately remove from the heat and stir in the honey and jelly (to avoid clumps of fruit, pulse a few times in a mini chopper). Let rest for 1 minute.
Mix the egg whites into the coconut mixture. Followed by the butter mixture. Stir until completely blended. Refridgerate mixture for a least an hour.
Line a cookie sheet with a silicone baking sheet. Set aside.
Using a 2 tablespoon ice cream scooper, form mounds on prepared silpat pad. Shape into mountains or cones. Fit as many cookies on this sheet as you can. Place in the freezer for 30 minutes to an hour.
Preheat the oven to 350°F. Prepare an additional baking sheet with a silicone mat. Place cold (not frozen) shaped macaroons on the 2nd baking sheet, spacing about 2″ apart. Put baking sheet in preheated oven and bake for 16-18 minutes, rotating half way through, back to front. They are ready when the cookies start to turn golden brown.
Place cookie sheet on a wire rack to cool completely. Remove from the silpat mat when completely cooled. Store in an airtight container.
* If you are wanting a chocolate version, add some mini chocolate chips to the sugar, coconut mixture. I have also been known to dip the tips in melted bittersweet chocolate.
- Recipe courtesy of Susan Salzman