Yield: About 24 cookies
Preheat oven to 350° F. Line two baking sheets with parchment paper.
Beat egg whites in a bowl until frothy. Mix in honey, almond extract and salt, and continue to beat until fully incorporated. Stir in cocoa powder for chocolate macaroons.
Fold in coconut using a spatula, 1 cup at a time, until completely coated with egg mixture. Drop onto prepared baking sheets with a small scoop or spoon (about 2 tablespoons per cookie). Bake until cookies are golden on bottoms and edges, 20 to 25 minutes. Cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely; store in an airtight container.
For more intense coconut flavor, spread the coconut on a baking sheet and toast in the oven until just barely golden, 3 to 5 minutes. Cool before using.
Each macaroon: 110 cal, 8g fat (6g sat), 0mg chol, 30mg sodium, 11g carb, 2g fiber, 1g protein
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