Chewy 5 Ingredient Macaroons
Inspired by the delicious macaroons at Canyon Ranch, these ridiculously simple little cookies are the perfect last-minute holiday gift or dessert!
- 2 1/2 cups unsweetened coconut flakes
- 1 large egg white
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons water
- 2 tablespoons honey
- 1/4 cup white sugar
- Optional: semi-sweet chocolate chips to melt and drizzle on top
- Add coconut flakes to a food processor or high-powered blender and pulse/blend until they form a chunky flour consistency, approximately 1 minutes.
- Add coconut, egg white and vanilla to a mixing bowl. Stir to combine (it will be a thick, chunky consistency mmm ;).
- In a small saucepan, combine water, honey and sugar. Bring to a boil and boil 1 minute, stirring constantly, until liquid has thickened slightly and is golden brown.
- Pour sugar mixture into the coconut bowl, as well as sea salt, if using, and mix all ingredients together evenly.
- Refrigerate dough for 20 minutes. While dough is chilling, preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
- Remove dough from fridge and form macaroons into 1 1/2 inch tightly packed balls. It's key that the mixture is really squished together. Use fingers to flatten the bottom slightly so they don't roll, and place on baking sheet. I rinse my hands every 5 macaroons or so, which helps prevent sticking.
- Bake macaroons for 13-15 minutes, until tops are just slightly golden brown. Allow to cool at least 15 minutes before enjoying. If you want to drizzle them with chocolate as I did: In a small bowl, combine 2 tablespoons melted coconut oil, maple syrup and cocoa powder. Whisk to incorporate, then drizzle or dip macaroons as you like, once macaroons have cooled. If you want the chocolate to solidify, refrigerate macaroons for 20 minutes or so. You can then add another layer of drizzle for a thicker coating.