There’s this recurring internal debate that many a troubled cook has regarding what to do with leftover egg whites:
Keep, or toss?
And you’re then faced with the same difficult decision. What do you do?
I’ll make the final choice easy for you – save them! All of them!
With this recipe for classic coconut macaroons, you’ll actually be making up endless excuses to gather as many egg whites as you can get your hands on.
It’s an easy and simple dessert to make. Mix together all of the ingredients by hand in the same pot before portioning the batter and baking these small nuggets of sweetness for 20 minutes.
If you’ve ever had store-bought coconut macaroons before, you’re in for a pleasant surprise with this homemade version. They are so soft and chewy in the center, with a crispy, toasted, caramelized crust that will make you swoon with happiness.
For a final garnish, I like to melt some dark chocolate to dip them in or drizzle over the top, but that step is entirely optional. Who’s on my side, chocolate lovers?
Use up those egg whites, and enjoy these bite-sized cookies now!Print
Have leftover egg whites? Use them to make the most delicious coconut macaroons, flavored with honey and drizzled with chocolate.
- Line a baking sheet with parchment paper or a silicone baking mat. Preheat the oven to 350°F.
- In a large skillet, mix together the egg whites, sugar, salt, honey, and vanilla. Over low heat on the stovetop, stir the mixture together until it is just barely warmed, not hot.
- Add the shredded coconut and flour. Continue to stir the mixture over medium heat for a few minutes until it cooks enough to form a very thick batter. Remove from heat. Transfer to a bowl to cool to room temperature.
- Form the dough into 1-inch balls in your hands or with a small ice cream or cookie scoop, squeezing the dough gently to press it together. Space them evenly on the baking sheet.
- Bake until the crust is lightly golden, about 18-20 minutes. Cool completely.
- If decorating, melt the chocolate in the microwave. Line a clean baking sheet with parchment paper or a silicone mat. Dip the bottoms of each cookie in the chocolate, or drizzle on top, and set the cookies on the baking sheet. Refrigerate for about 10 minutes, until the chocolate has set.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Keywords: coconut, macaroon, honey
Cooking by the Numbers…
Step 1 – Prep
For the shredded coconut, you can use larger flakes or finely ground shreds. The larger flakes will make a chunkier, more rustic cookie. The smaller shreds (like what we used in this recipe) will be more uniform and smoother.
Step 2 – Warm the Eggs
In a large skillet, whisk together the egg whites, sugar, salt, honey, and vanilla. Over low heat on the stovetop, stir the mixture together with a whisk until it is barely warmed, but not hot. You don’t want to risk cooking the eggs. You just need them to be slightly warmed so the mixture gets a little looser.
Step 3 – Make the Batter
Add the coconut and all-purpose flour. Continue to stir the mixture over medium heat for a few minutes, until it cooks to a very thick batter. It’ll look and feel like a thick oatmeal, and a thin film will start to develop on the bottom of the pan.
Remove from heat. Transfer to a bowl to cool to room temperature. The mixture will start to thicken as it cools.
Make ahead: The dough can be refrigerated for up to one week, or frozen for about two months. Bring to room temperature when you’re ready to shape and bake.
Step 4 – Shape
Form the dough into 1-inch balls in your hands, squeezing the dough gently. If you want the dough to look very smooth, dampen your hands before shaping them.
For more even rounds, use a small cookie scoop. Place them on one of the prepared baking sheets, evenly spaced.
Step 5 – Bake and Cool
Bake until the crust on each cookie is lightly golden, about 18-20 minutes. Remove from the heat and cool completely on the baking sheet.
Step 6 – Decorate
Melt the chopped chocolate in the microwave, or use a double boiler. If it seizes, learn how to quickly save it.
Dip the bottoms of each cookie in the chocolate and set the cookies on the clean prepared baking sheet. You can also drizzle it on top of each one.
Refrigerate for about 10 minutes, until the chocolate is set.
Step 7 – Serve
Once set, serve and enjoy!
They will keep for up to seven days in an airtight container at room temperature. If dipped in chocolate, store the cookies in the refrigerator so the garnish does not melt.
Extra egg whites sitting in your fridge? Why let them go to waste? Use them in this recipe!
These chewy coconut treats are a subtly sweet go-to every time you have some extra whites.
Flavored with honey and vanilla, and baked until a caramelized, crunchy crust forms, this classic recipe has everything you love about this delicious dessert. And that dark chocolate drizzle on top is the perfect decadent finishing touch.
For a variation on this classic recipe, try our lemon almond macaroons. Bonus: they’re gluten-free!
Don’t let the fun stop at just these recipes. Leave the oven on, and take a look at our entire cookie collection to find what you’ll be baking next. Or take a look at some of our favorites such as:
- Spelt Walnut Dark Chocolate Chip
- Brown Butter Pumpkin Madeleines with Candied Pecans
- Spicy Mexican Hot Chocolate Cookies
Have you ever baked homemade macaroons? Easy, right? Do you prefer them with large flakes of coconut, or more uniform, like in this recipe? Leave a comment below, and be sure to give this recipe a five-star rating if you loved it!
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Jennifer Swartvagher February 8, 2011. Last updated: October 22, 2020 at 22:29 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is a full-time cheesemonger and specialty foods buyer living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.