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

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Read the full recipe after the video.

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Yield:
Makes 15
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Ingredients

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Directions

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  • 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.

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  • 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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Reviews (2)

Rating: Unrated
05/02/2017
I followed the recipe of Coconut chocolate Macaroons from Martha. Its good but a bit heavy on the chocolate.
Rating: Unrated
02/05/2015
Does anyone have the nutritional values for these coconut macaroons?