Coconut macaroons are really easy to make (get the kids in the kitchen), contain only a few ingredients and are divine. They make a great snack or dessert, whether eaten straight from the oven or cold. They keep up to 5 days in the fridge.
These make rather small, bite-sized macaroons, but feel free to make larger ones, by having less macaroons overall or adding more mixture. (You can use the leftover egg yolks for mayonnaise or aioli recipes.)
This recipe uses honey rather than processed sugar as it's natural, less refined and gives the macaroons a warm sweetness which only honey can do.
Just a note - if you use a very runny honey the mixture might not bind together too well. Try to find a thick honey, or use less than 2 tablespoons. Otherwise, when forming the macaroons you may need to squeeze the mixture with your hands to get rid of any excess liquid and allow the mixture to stick together properly.
Finely chop the shredded coconut on a chopping board, then leave aside.
Whisk the egg whites, honey and vanilla essence together in a bowl.
Stir through the coconut.
Line a baking tray with baking paper. With your hands, form the mixture into small balls (about 2-3cm in diameter) and place on the tray. Once finished, fashion the balls into pyramids by pressing a few fingers on the sides of the balls to form three sides. (This may not look perfect, but it doesn't need to be!)
Place in the oven for 10-15 minutes, or until golden and starting to brown. It's best to keep an eye on them the whole way through as they can start to burn quickly and each oven will work slightly differently.