Crispy on the outside & sticky on the inside - these are a hit with or without the chocolate glaze.
3 tbsp. Water
2/3 cup Sugar
1 tbsp Honey
1/2 tsp Salt
14 oz Sweetened Shredded Coconut
2 lg Egg Whites
1 tsp Vanilla
6 oz Melted Chocolate
Preheat oven to 375 degrees. Line baking sheets with parchment paper. Combine water, sugar, honey & salt in a small saucepan. Bring to a boil over medium-high heat, stirring frequently to dissolve sugar. Remove from heat. In a medium bowl, combine shredded coconut and hot syrup, stirring until evenly distributed.
In a separate bowl, whisk egg whites and vanilla together until foamy and thick. Gently fold egg whites into the coconut mixture. Use cookie scoop to portion into golf ball sized mounds. Space macaroons 2 inches apart. Bake for 15-18 minutes, depending on how darkly toasted you'd like your macaroons to be. Rotate baking sheet 1/2 way through. Peel macaroons off of parchment once they have cooled down a bit. Store in air tight container at room temperature. Dip bottoms in chocolate, if desired.
