White Chocolate Macaroons
  • 6 egg whites
  • 1/4 teaspoon kosher salt
  • 1/2 cup honey
  • 14 ounce bag of shredded coconut
  • block of good white chocolate
  • pastel food coloring

Preheat oven to 350°F. In an electric mixing bowl fitted with a whisk, whisk egg whites and salt until stiff. Fold in honey and coconut. Using a tablespoon, drop batter onto a parchment paper lined baking sheet. Bake for 10-15 minutes or until lightly browned. Let cool on pan for 10 minutes. Carefully remove from parchment paper. Use a sharp knife to shave off 2-3 ounces of white chocolate. Melt white chocolate in the microwave for 2 minutes stirring every 30 seconds. Then add a couple drops of food coloring and stir until desired color. Dip the bottoms of the cookie into the chocolate and place on parchment paper to dry overnight. Repeat this process with other colors. Makes 24-26 cookies.

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