macaroons…
Makes about 3 dozen
These cookies are terrific to keep on hand for serving with fruit or ice cream.
4 ½ cups (8 ½ ounces) shredded unsweetened coconut
1 ½ cups sugar
Pinch salt
1 ½ tablespoons unsalted butter
2 tablespoons honey
1 ½ tablespoons apricot jelly or jam, no fruit pieces included
½ cup (about 4 large) egg whites
Preheat the oven to 350°F.
Line a cookie sheet with parchment paper or a silicone baking sheet. Set aside.
Combine the coconut, sugar, and salt in a mixing bowl. Set aside.
Place the butter in a small saucepan over low heat and warm until just melted. Immediately remove from the heat and stir in the honey and jelly. Let rest for 1 minute.
Make a well in the center of the coconut. Pour in the egg whites, followed by the butter mixture. Stir with a wooden spoon until completely blended.
Using about 2 tablespoons at a time, form the mixture into cone-shaped mounds on the prepared baking sheet, leaving about 1 inch between each cookie.
Place in the preheated oven and bake for about 18 minutes, or just until the cookies are beginning to turn golden brown. Remove from the oven and transfer the cookies to a wire rack to cool.
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