Pareve Ultimate Chocolate Dipped Coconut Honey Macaroons
Apr 01, 2020, Updated Apr 10, 2025
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!
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.
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
