Pareve Ultimate Chocolate Dipped Coconut Honey Macaroons

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My favorite Macaroon with a crispy exterior with a chewy and tender interior.
The honey gives them a little more golden color while baking. Just delicious!

I like to dip into bittersweet Belgium chocolate

A beloved dessert at Passover ~ also for anytime… A fabulous year-round       Gluten Free Cookie.

Coconut Macaroons are a traditional staple for Passover.

My favorite version has a crispy exterior with a chewy and tender interior.

My version is easy! And a little different…

The coconut mixture is first cooked in a skillet!
Softens and flavors the unsweetened coconut strands – and caramelizes a touch.

Pareve Ultimate Chocolate Dipped Coconut Honey Macaroons
Cooking the Coconut Honey Macaroon mixture before shaping

The Method:

I whip egg whites until frothy, and add them to a large skillet with unsweetened shredded coconut, pure cane sugar, raw honey, vanilla and sea salt.

Potato starch or tapioca flour is blended in.

Cool slightly, shape using a 1 1/2 inch cookie scoop (or by hand) – drop onto the prepared pan.

Then baked until just golden around the edges and tops for 10 – 12 minutes.

To Make Dried Apricot & Cherry Pyramids variety – see recipe, they’re delicious and add a different style and fruity flavor.

Pareve Ultimate Chocolate Dipped Coconut Honey Macaroons
Pareve Ultimate Dipped Coconut Honey Macaroons with Dried Apricots and Cherries option
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Pareve Ultimate Chocolate Dipped Coconut Honey Macaroons

Servings: 22 macaroons
Prep: 25 minutes
Cook: 12 minutes
Total: 37 minutes
Parve Ultimate Chocolate Dipped Coconut Honey Macaroons on a marble board
My favorite Macaroon with a crispy exterior with a chewy and tender interior. The honey gives them a little more golden color while baking.

Ingredients 

  • 4 large egg whites
  • 1 cup pure cane sugar
  • 4 tablespoons raw honey
  • 1/4 teaspoon sea salt
  • 2 teaspoons vanilla bean gel, or 1 t. vanilla
  • 3 cups unsweetened shredded coconut
  • 4 teaspoons tapioca flour or potato starch
  • 1/2 cup dried fruits, (optional) dried apricots and cherries, chopped fine
  • 1/2 cup dark chocolate, melted and cooled slightly

Instructions 

  • Preheat oven to 325 degrees. Line a baking pan with a silpat liner or parchment paper, spray or brush with oil.
  • Place egg whites in a small bowl, whisk for 20 seconds to froth them. Add them to a large skillet (I used my cast iron one, cleaned) with the next 5 ingredients – sugar, honey, sea salt, vanilla bean gel (or vanilla) and coconut. Place over medium – high heat and WHISK constantly until it starts to thicken, and just STARTS to color (caramelize). This will take just a few minutes, make sure it has thickened. Add the potato starch, whisk in well. Remove from the heat. Let cool about 10 minutes, or until a little cool to the touch.
  • Spray or brush a 1 1/2″ ice cream scoop with oil. Create mounds on the prepared baking sheet. (Can also drop mounds with a spoon, rounding the shape.)
  • Bake in oven just 10 – 12 minutes or until just golden brown around the edges and on top. Let stand on the pan for 5 minutes.
    Cool completely on a wire rack. Dip in the slightly cooled melted chocolate, swirling the bottoms to coat, coating about 1/3 inch. Place these on a wax paper lined baking sheet and refrigerate just until set. Remove from the refrigerator and serve.
  • Two Varieties: Chocolate Dipped Coconut +
    Dried Apricot & Cherry Pyramids: to make these, add finely chopped dried fruit; apricots and cherries to the final macaroon mixture, fold in. When cool enough to handle shape them into 1 1/2" tall pyramids and bake as above.
  • You can freeze these macaroons for another day, wrapped in waxed paper in an airtight container… yet I doubt there will be any leftover! They will stay fresh in an airtight container on your counter for up to one week.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 167kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 0.1mgSodium: 42mgPotassium: 144mgFiber: 3gSugar: 16gVitamin A: 108IUVitamin C: 0.2mgCalcium: 9mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American, Jewish
Tried this recipe?Mention @azestforlife or tag #azestforlife!

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