Pareve Ultimate Chocolate Dipped Coconut Honey Macaroons

Ingredients

• 4 large egg whites
• 1 cup pure cane sugar
• 6 tablespoons raw honey 
• ¼ teaspoon sea salt
• 2 teaspoons vanilla bean gel, or 1 t. vanilla
• 2 1/2 cups unsweetened shredded coconut
• 4 teaspoons tapioca flour or potato starch
• ½ cup dried fruits, apricots, cherries and pineapple, chopped fine
• ½ cup dark chocolate, melted and cooled slightly

Instructions

1. Preheat oven to 350 degrees. Line a baking pan with a silpat liner or parchment paper, spray or brush with oil.
2. 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.
3. Spray or brush a 1″ ice cream scoop with oil. Create mounds on the prepared baking sheet. (Can also drop mounds with a spoon.)
4. 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.
5. Two Varieties: Chocolate Dipped and Dried Apricot & Cherry Pyramids.

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 at least a week.

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