Coconut Macaroons

4 ingredients. 5 mins prep time max. Instant gratification. 

Coconut Macaroons

recipe adapted from Mangia

makes about 18 small bite size macaroons

1 cup shredded coconut, unsweetened

3 Tbsp honey

1 Egg

1 tsp vanilla extract

1. Preheat oven to 350F. Line baking sheet with parchment paper and set aside.

2. In mixing bowl, combine everything until a sticky dough begins to form.

3. Drop teaspoon-ful onto prepared baking sheet.

4. Bake for 20-23 minutes or until lightly golden around the edges. 

5. Let cool.

Simple recipe = short post. 

These coconut macaroons came together in one bowl and in less than 5 minutes. You won't be able to resist making these after you see the gorgeous photos on Mangia's original post. 

Although not as crunchy and crispy as I expected, these hold a new chew and make for a good snack. Next time, I may try adding 1/4 cup almond flour to absorb a bit of the excess moisture and see if it brings in a stronger crisp.  

Taste: 4 stars out of 5

Lightly sweetened with honey. Hint of vanilla.

Texture: 3.5 stars out of 5

Caramelized and mostly chewy. Missing a crisp/crunch.