Parve Ultimate Chocolate Dipped Coconut Honey Macaroons
My favorite Macaroon with a crispy exterior with a chewy and tender interior.
The honey gives them a little more golden color while baking.
A beloved dessert at Passover ~ also for anytime… A fabulous year-round Gluten Free Cookie.
Preheat oven to 350 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. Add the potato starch, whisk in well. Remove from the heat. Let cool about 5 minutes, or until a little cool to the touch.
Spray or brush a 1″ ice cream scoop with oil. Create mounds on the prepared baking sheet. (Can also drop mounds with a spoon.)
Bake in oven just 8 – 10 minutes or until just golden brown around the edges and on top. Cool on a wire rack.
Dip the coconut variety in the slightly cooled melted chocolate, swirling the bottoms to coat. Place these on a wax paper lined baking sheet and refrigerate just until set. Remove from the refrigerator and serve.
Two Varieties: Chocolate Dipped and Dried Apricot & Cherry Pyramids.
This recipe may not be reproduced without the consent of its author, Karen Sheer.