Easy Coconut Macaroons

Ingredients

• 1 1/2 cups egg whites (store bought carton of all natural egg whites).
• 1 cup honey
• 3 cups fine shredded unsweetened coconut flakes
• 1 tablespoon vanilla powder or 2 tablespoons vanilla extract
• 2 tablespoons lemon juice (freshly squeezed or bottled)
• One of the flavor options below

Flavor options

• Berries. Mix  into the batter before baking, 1/2  to 1 cup of fresh or dried berries (raspberries, strawberries or blueberries in any combination)
• Lemon. Mix  into the batter before baking, 1 teaspoon lemon flavor plus 2 tablespoons of lemon juice
• Cranberries. For winter holidays, mix  into the batter before baking 1/2 to 1 cup of fresh small cranberries.
• Raisins. Mix  into the batter before baking 1/2 cup of raisins or currants.

Directions

1. Preheat oven to 300 F.
2. Line a muffin tray with parchment paper baking cups.
3. Combine all ingredients and flavor choice in a large bowl.
4. Scoop the mixture into the prelined baking cups, filling each only half to 2/3 of the way.
5. Bake at 300 F for 30 – 40 minutes or until very slightly brown on top and springy to the touch.
6. Remove the macaroons (still in their baking cups) from the baking tray immediately after they leave the oven and let cool completely on a wire rack.
7. Refrigerate for storage.

Notes

1. The macaroons tend to stick to the parchment paper slightly, so serve the macaroons while still in their paper baking cups.
2. For a slightly fluffier texture, first start by whipping cold egg whites into a a stiff peaked meringue. In a metal or glass bowl, add the egg whites and a small pinch of salt. Using an electric hand mixer, whip into your meringue. Slowly add the honey, the flavoring chosen, and then carefully fold in the coconut flakes.