This is another great recipe I have gotten from my Mom. She saw it originally in the April 2001, Better Homes and Gardens magazine. It is not a French Macaron recipe. It is a Golden Macaroon recipe with an option to dip in semisweet chocolate after baking. Not quite a cookie, and not quite a candy, it is a delight for coconut lovers!

The secret to this recipe is using two kinds of coconut — a regular flaked, sweetened coconut and an unsweetened, finely shredded coconut, held together with a touch of honey that creates a golden color when baked. This recipe yields 3 to 4 dozen macaroon, depending on your drop batter size.

Golden Macaroons

Lovingly Adapted from Better Homes and Gardens

Prep/Chill: 35 minutes Bake: 17 minutes

Ingredients:

2-1/2 cups flaked sweetened coconut (about 7 ounces)

2 cups unsweetened finely shredded coconut

1 cup sugar

3 Tablespoons all-purpose flour

1/4 teaspoon salt

4 egg whites

1 Tablespoon honey

1 teaspoon vanilla

Directions:

1) In a large bowl combine flaked and shredded coconut until evenly mixed. Flaked coconut should be broken into separate flakes and with very small clumps present.

2) In a medium mixing bowl combine sugar, flour, and salt. Add the egg whites, honey, and vanilla. Whisk rapidly until smooth. Pour sugar and egg white mixture over coconut mixture. Stir first with a wooden spoon, then use your hands and continue to blend until evenly mixed. Cover with plastic wrap; chill for 30 minutes.

3) Preheat oven to 300 degrees F. Line a large cookie sheet with baking parchment paper. Drop rounded tablespoons of macaroon batter onto the cookie sheet about 2” apart. (I actually use a small ice cream scoop for consistency.) You will probably need a second baking sheet, or fill your original a second time after baking your first macaroons.

4) Gently pinch mounds of macaroon together before baking. Bake for 17 to 19 minutes, or until golden brown. Remove from oven. Let cool on a cooling rack.

5) If you are interested in using dipping chocolate for your macaroons: 1) in a small saucepan, heat 3/4 cup heavy cream to near boiling; remove from heat. Add 6 ounces of your favorite chopped semisweet chocolate (do not use chocolate chips). Let stand for 5 minutes, then whisk until smooth. Cool completely, or to your desired consistency for dipping. Dip one side of your cooled macaroon into your chocolate mixture, and return it back to the parchment paper to further cool and set. Enjoy!

Bon Appétit et Bon Weekend…Bonnie