I made these honey macaroons last night with some freshly harvested honey from my bee class from local DC hives. My first taste of DC honey was wonderful! This honey came from the Mount Vernon Triangle area.
These macaroons are delicious, easy and quick to make. To keep them from being not-too-sweet, be sure to use unsweetened coconut. Enjoy!
2 large egg whites
¼ cup honey
½ teaspoon vanilla extract
2¼ cups unsweetened shredded coconut
fine sea salt
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 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.
Thanks to the blog Romancing the Bee for sharing this recipie.