These are the moistest macaroons – they are easy and traditional and delicious made with honey!

Recipe adapted by Jan Buhrman and Sheryl Dagostino from Martha Stewart’s Macaroons.

Makes 12-15

¾ cup sugar OR ½ cup honey
2 ½ cups organic unsweetened shredded coconut or flaked coconut or combination
2 large egg whites
1 teaspoon vanilla
Pinch of sea salt

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

Mix all ingredients together in a bowl until well-combined. Moisten hands with water. Using a 1 ½ tablespoon scoop (or similar), press mixture into scoop and place molded cookie flat side down on baking sheet.

Bake for about 15-20 minutes until a light golden color.


-substitute almond extract for the vanilla (or try ½ teaspoon of each)

-add ½ cup bittersweet chocolate chips

-add one more egg white + ¼ cup unsweetened cocoa powder (NOTE: chocolate macaroons bake about 5 minutes longer)

-dip finished and completely cooled macaroons in 4 oz. melted semi-sweet chocolate – best to dip ½ of each cookie

Image Credit:  little blue hen

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