Chef Melinda McNeil shares her recipe for coconut macaroons.


2 5 oz bags shredded unsweetened coconut
4 egg whites
2 T honey
1 tsp vanilla
¼ tsp almond extract (optional)
¼ tsp salt
½ c sugar


Preheat oven to 350. 

Grind coconut in food processor. 

Combine remaining ingredients and whisk until light and smooth, 1 minute. 

Fold coconut into mixture and combine well.

Add chocolate chips or other add-ins to batter at this point. 

Scoop to desired size and bake approximately 15 minutes (may be less for smaller macaroons or more for larger). 

Allow to cool completely before dipping bottoms in melted chocolate, if desired.