Simple Macaroons
Simple to make and easy to eat, this sweet dessert is a crowd favorite. With a fresh kick of lemon zest and crunch of shredded coconut, they are a bite-sized, delicious way to end your meal. Recipe adapted by culinary.net from marthastewart.com
Ingredients
- 1 large egg
- 2¼ tablespoons honey
- ¼ teaspoon vanilla extract
- Grated lemon zest
- ¼ teaspoon salt
- 1¼ cups shredded coconut
- 5 ounces dark chocolate, melted
Directions
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Preheat oven to 375 degrees.
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In bowl, whisk egg. Add honey, vanilla, lemon zest and salt; whisk. Stir in coconut until completely coated with egg mixture.
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Using 1½-inch ice cream scoop, make 15 balls, transferring each to parchment-lined baking sheet, spacing about 2 inches apart.
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Bake macaroons 10–12 minutes, rotating halfway through, until coconut starts to brown on edges.
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Transfer sheet to wire rack and let cool.
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Before serving, drizzle with melted chocolate or dip bottom sides of macaroons in melted chocolate to cover bases. Refrigerate 15 minutes to set.
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