Coconut Macaroons for Two

By Kath Dedon

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Bob loves coconut macaroons so I was excited to find this recipe for Coconut Macaroons for Two in the recently published book, Dessert for Two by Christina Lane. The book is full of great sounding desserts made in small batches to serve two people. I’m really looking forward to trying some more of Christina’s recipes!

The Coconut Macaroons recipe (Christina calls them Coconut Macarooooons) uses just five ingredients. With no flour, it’s naturally gluten-free and it is sweetened with honey. And it makes just 6 cookies. Perfect!

We loved these cookies! Bob proclaimed that they are right up there with my baklava. He ate the last one today and asked if I’d make them again. It’s not happening today, but I know it will happen again very soon.

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Coconut Macaroons for Two

(Adapted from the recipe in Dessert for Two by Christina Lane)

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(print the recipe)

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Makes 6 cookies

1 cup packed (3 ounces) unsweetened finely shredded coconut

¼ teaspoon kosher salt

3 tablespoons (45 mL) honey

1 large egg white

¼ teaspoon almond extract

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Parchment paper for the baking sheet (or cooking spray)

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Just five ingredients: honey, coconut, almond extract, an egg white, and salt

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1. Preheat the oven to 350˚ and line a small baking sheet with parchment paper (or spray it with cooking spray).
2. Stir the coconut and salt together in a bowl.
3. In another small bowl, lightly beat the honey, egg white, and almond extract together.
4. Pour the liquid ingredients into the coconut and stir well until it is all blended together.
5. Make 6 balls of dough, packing each one as tightly as you can, and put them on the prepared baking sheet.

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6. Bake for 17 minutes, or until golden brown.
7. Place the baking sheet on a cooling rack and let the macaroons cool completely before removing them from the pan.

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8. When they’re completely cool, remove the macaroons to a serving plate.

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