Kuchnia

Ingredients for Coconut Macaroons Two Ways

For Cardamom-Cinnamon Macaroons

2 egg whites
1/4 cup honey
1/4 tsp sea salt
1/4 tsp vanilla extract
1 vanilla bean, seeds scraped out
2 tsp ground cardamom
1 tsp cinnamon
2-1/2 cups shredded coconut
For Mexican Chocolate Macaroons

2 egg whites
1/4 cup honey
1/4 tsp sea salt
1/4 tsp vanilla extract
3 tbsp cocoa powder
1/2 tsp chili powder
2-1/2 cups shredded coconut
Directions for Coconut Macaroons Two Ways

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

2. In a large bowl, combine the egg whites and honey. Beat slightly until the white have lightened a bit.

3. Add remaining ingredients and mix well.

4. Refrigerate the mixture for about 30 minutes.

5. Use a small scoop or spoon to portion out the macaroons. How small or large is really up to you. I used a 1.5 tbsp disher / scoop which yielded about 16 macaroons.

6. Bake for about 20 minutes or until just golden brown. Cool and enjoy!