Total Time
Prep 10 mins
Cook 10 mins

These delicious coconut cookies are popular anytime of year...not hard to make and store well in a tin.


  1. Beat egg whites until starting to expand but still soft.
  2. Add sugar, honey, and extracts.
  3. Beat at high speed until very stiff peaks form about 8-10 minutes.
  4. Fold in flour and coconut by hand.
  5. Drop on well-buttered baking sheets by heaping teaspoonfuls, or use a pastry bag with a star tip#2.
  6. Bake at 375 degrees for about 10 minutes or until golden.
  7. Let cool for a minute, then carefully remove to a rack to cool.
  8. Variations: For cocomacs, add 1 additional tablespoon honey to egg white.
  9. Then fold in 1/2 cup unsweetened cocoa with the flour.
  10. Dip the bottoms of cooled macaroons in melted semisweet chocolate, drying upside down on a rack.
  11. Sandwich two dipped macaroons together to make a"macwich.
  12. ".
  13. If you can only find sweetened coconut, reduce the amount of sugar in the recipe to 1/4 cup.