Coconut Macaroons
WE SUGGEST THIS HONEY FOR THIS RECIPE:
Ingredients
6 egg whites
1/2t sea salt
½ cup Humboldt Honey
1T vanilla ( I make my own)
3 cups unsweetened shredded coconut
Directions
Beat egg whites and sea salt until stiff peaks form, fold in honey, vanilla and coconut.
Drop batter onto a parchment lined baking sheet, one tablespoon at a time.
Bake at 350 for 10 to 15 minutes until lightly browned.
Cool and use a pastry bag with melted chocolate to pipe chocolate on top of each cookie.
Chocolate topping
Melt 2 4oz bars of unsweetened chocolate baking bars. Add a pinch of sea salt and Humboldt Honey to taste.
Fill a pastry bag and pipe any design you like on top of cookies.
Our Blackberry Honey’s dark and fruity flavor profile is reminiscent of ripe blackberries and brings a rich sweetness to your favorite dishes.
Blackberry Grade A Raw Honey comes in the following sizes:
1 lb glass jar
3 lb glass jar