New This Month

Coconut-Chocolate Macaroons

This recipe comes from our book "Clean Slate: A Cookbook and Guide."

  • Yield: Makes 15

Photography: Johnny Miller


  • 1 large egg white
  • 2 tablespoons honey
  • 1/4 teaspoon pure vanilla extract
  • Grated zest of 1 lemon
  • 1/8 teaspoon coarse salt
  • 1 1/2 cups finely shredded unsweetened coconut
  • 2 ounces dark chocolate (at least 70 percent cacao), melted


  1. Preheat oven to 375 degrees F. In a bowl, whisk together egg white, honey, vanilla, lemon zest, and salt. Stir in coconut until completely coated with egg mixture. With a 1 1/2-inch ice-cream scoop, make 15 balls, transferring each one to a parchment-lined baking sheet, spacing about 2 inches apart.

  2. Bake, rotating halfway through, until the coconut starts to turn golden brown on the edges, about 12 minutes. Transfer sheet to a wire rack, and let cool completely. (Cookies can be stored in an airtight container up to 3 days.) Before serving, drizzle with melted chocolate, or dip one side in melted chocolate. Refrigerate 15 minutes to set.


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