Use a hand blender to whisk egg whites to stiff peaks
Whisk in honey and salt
Stir in coconut flakes
Place bowl in fridge to chill for ½ hour
Fill a 2 tablespoon scoop with batter
Using your hand, very firmly pack batter into scoop to level
Release batter onto a parchment paper lined baking sheet
Bake at 350°F for 10-12 minutes, until macaroons are golden brown
Cool 1 hour
Serve
Reviews
Jen on 2023-04-06 (5 stars): Thank you so much for this recipe. They came out delicious!! I only had shredded coconut and that worked great too. Plus I did not have a scoop, so I used a T measuring spoon. So the benefit is I got 24 awesome macaroons instead of 12.
Plus I made matzah balls from your recipe which I have been using for years. They always come out great. Thanks for all that you do.
