Recipe- Easy To Make Coconut Macroons

Coconut macaroons are classic bite sized treats with a crispy coating and chewy interior. But when dipped in chocolate, they make for one indulgent dessert.Did you know that there is a difference between a macaron and macaroon? They’re both decadent baked goods and have similar spelling, but are entirely different cookies. Macarons are meringue based and shaped almost like a sandwich. They consist of two halves of delicate, lightweight cookies with a layer of filling in between.

On the other hand, macaroons are coconut based and shaped like dollops. They’re fairly dense on the inside and baked to a crispy golden brown. The best part is that they’re much easier to make than macarons. All you have to do is mix the ingredients together, place the dollops on a baking sheet, pop them in the oven, and voila!

Ingredients

2 large egg whites
1/4 cup honey
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups unsweetened coconut flakes

Chocolate Dip

4 ounces chocolate

Method

* Preheat your oven to 325F/165C. Add the egg whites, honey, vanilla extract, and salt to a mixing bowl. Place the mixing bowl on top of a saucepan with 1-2 inches of simmering water (creating a double boiler). Stir the mixture for 5 minutes, until frothy and very warm to the touch.

* Add the coconut and stir it into the mixture until it's well combined and no liquid remains.

* Using a medium cookie scoop (1 1/2 tablespoons) place mounds of the batter onto a parchment lined baking tray.

* Bake the coconut macaroons for 25 minutes, checking on them towards the end to make sure they're not browning too quickly. Let cool completely on the baking tray before removing.

* If dipping the coconut macaroons in chocolate, melt the chocolate in 20-second increments in the microwave, until smooth.

* Dip the bottoms of the macaroons in the chocolate and wipe any excess off on the side of the bowl. Return them to the parchment paper lined baking tray and chill in the fridge for 5 minu