Makes about 15


  • 2 large egg whites
  • 3 TBSP honey
  • Seeds of 1 vanilla bean (split in half and scrape out the seeds)
  • 1-1/2 cups unsweetened shredded coconut


  1. Preheat the oven to 325ºF. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the egg whites, honey, and seeds of the vanilla bean.  Whisk vigorously until most clumps of seeds are broken
  3. Stir in the shredded coconut to combine thoroughly.
  4. Pack a 1 tablespoon measuring spoon with batter. Release it onto the parchment-lined baking sheet. (If it crumbles out of shape, form the batter into a tightly packed ball with your hands.) Repeat with the remaining batter.
  5. Bake for 12-15 minutes until golden brown.

(Macaroons are best enjoyed within 1 day.)