Preparation info

  • Difficulty


  • Yield

    3½ dozen

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

You can vary the taste of macaroons by the kind of honey you use.

California wild flower honey, French lavender honey, or an Australian blue gum honey produce equally good but quite different results.


  • 1 cup egg whites
  • cups sugar
  • 2 tablespoons honey
  • 2 teaspoons vanilla extract
  • 15 ounces shredded sweetened coconut
  • cups cake flour, sifted
  • 8 ounces bittersweet chocolate


Whisk together the egg whites, sugar, honey, and vanilla extract in a large stainless steel mixing bowl.

Put the bowl over a pot of simmering water. Whisking occasionally, heat the mixture to the temperature of warm bath water.

Remove the bowl from the heat and fold in the coconut and the flour.

Refrigerate the dough until firm and mold it into 1-inch balls.

Preheat the oven to 300 degrees.

Line a baking sheet with parchment paper and put the cookies, several inches apart, on the pan. Bake them for 15 to 20 minutes, until golden brown. Cool the macaroons for about 10 minutes and then remove them from the pan.

Melt the chocolate over a double boiler. With a knife, spread a thin layer of chocolate on the bottom of each macaroon. Line another sheet pan with parchment paper and place the cookies, chocolate side down, on the pan.

Refrigerate the macaroons for about 1 hour, until the chocolate hardens.