Best Ever Macaroons

1Steve's Note:

Best Macaroons I ever tasted.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Yield: 3 dozen m ...

• 2 egg whites
• ½ cup sugar
• 3 tablespoons honey
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1⁄3; cup unbleached flour (at Passover potato starch or matzo cake meal can be substitued in equal quantity for the flour)
• 3 cups unsweetened dried shredded coconut (If you can only find sweetened coconut, reduce the sugar in the recipe to 1/4 cup)

Directions:

1. preheat oven to 375F degrees.
2. Beat egg whites until starting to expand but still soft.
3. Add sugar, honey, and extracts.
4. Beat at high speed until very stiff peaks form, about 8-10 minutes.
5. Fold in flour and coconut by hand.
6. Drop on well buttered baking sheets by heaping teaspoonfuls, or use a pastry bag with a#2 star tip.
7. Bake at 375ºF for about 10 minutes or until golden.
8. Variations------------------.
9. (a) For cocomacs, add 1 additional tablespoon of honey to egg white.
10. Then fold in 1/2 cup unsweetened cocoa with the flour.
11. (b) Dip the bottom of cooled macaroons in melted semisweet chocolate, drying upside down on a rack.
12. (c) Sandwich two dipped macaroons together to make a "macwich".

Reviews

[PanNan]

These taste good. The hint of almond flavor was nice. Despite about 12 minutes of beating until stiff peaks formed, the meringue-like cookies spread out quite a bit and were a little gummy/sticky. Not sure if that's what they were supposed to be like.

[Chef assig]

Not bad tasting, just seemed more like candy to me.

[Chef #175315]

Sorry, but I had trouble with recipe. After adding the honey, sugar etc I couldn't get the egg whites to form the very stiff peaks. It just didn't work out for me.