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Christmas Baking

Coconut Macaroons in One Pot: Soft and Chewy Inside, Baked on Edible Wafers for Christmas

Soft, chewy coconut macaroons warmed in one pot and baked on small edible wafers.

Prep15 min
Cook18 min
Total43 min
Servings30 macaroons

Instructions

  1. Put the honey, sugar, vanilla, salt, lemon juice and egg whites in a saucepan.

  2. Whisk the mixture well. Do not beat the egg whites to a foam.

  3. Add the shredded coconut and warm the mixture gently over low heat, stirring constantly, until it reaches 130–140°F (55–60°C). It must not boil or scorch on the bottom.

  4. Take the pot off the heat and let the mixture rest for 5 to 10 minutes.

  5. Line a baking sheet with parchment paper and set the 1 1/2-inch (4 cm) wafers on it.

  6. Using a macaroon mold or two teaspoons, shape mounds of the coconut mixture directly on the wafers.

  7. Bake in a preheated oven at 325°F (160°C) on conventional top-and-bottom heat for about 15 to 18 minutes, until the tips are lightly golden.

  8. Let the macaroons cool completely on the baking sheet. Serve them, or store them in a dry, dark place in an airtight container.

Tips:
  • Warm the mixture only to 130–140°F (55–60°C); it must not boil.
  • Use unsweetened shredded coconut.
  • Store airtight in a cool, dry place for 7 to 10 days.