Several months ago, Cheeseslave had a discussion on her blog about these amazingly delicious, three-ingredient macaroons. The photo below is hers, as well! Thanks, Ann Marie! For months and months I had many trials (and mostly errors) trying to replicate the deliciously sweet and chewy taste of Jennie’s Macaroons using only egg white, honey, and coconut. Finally, just when I gave up trying, I found someone who had already mastered it, and boy did she ever!! 
I’ve written about Chef Rachel before, and her amazing cookbook, The Garden of Eating. I’ve been crazily cooking recipes from her book as I prepare to write a review of it in upcoming weeks. So far, so good! Included in this amazing resource of delicious recipes is my sought-after perfect replica recipe for Jennie’s Macaroons. I hope chef Rachel won’t mind if I share these delicous grain-free treats. They are a great way to use up the jars and jars of egg whites I have randomly stowed in the depths of my frige, lonesome for their yolk counterpart which had long ago disappeared into a smoothie.
“My Favorite Macaroons”
by Chef Rachel Matesz
4 large egg whites (or 1/2 cup)
1/4 tsp Cream of Tartar
1/3 cup honey or agave nectar (I used honey)
1/4 tsp pure stevia extract powder (do not substitute liquid)
1 and 1/2 tsp. pure vanilla extract.
~ 2 and 1/2 cups finely shredded* coconut
1. In an impeccably clean mixer bowl, beat egg whites at highest speed until frothy.
2. Add cream of tartar and blend until so stiff that you can turn the bowl over and the egg whites don’t move.
3. Slowly beat in honey, stevia, and vanilla.
4. Turn of mixer and fold in coconut, 1 cup at a time, until well blended. I needed to add more than the recipe called for, so if your mixture seems too wet, add more coconut as needed.
5. Drop by spoonfuls onto oiled parchment-lined cookie sheets.
6. Bake at 400 for about 15-20 minutes, or until edges are brown.
7. Remove immediately, and allow to dry on a wire rack.
*Note: Finely shredded coconut yields the best results. If you only can find medium or large-flaked (unsweetened, of course) coconut, give it a few pulses in your food processor in order to make it finer, like powder. Do NOT use coconut flour, however!
Does this recipe really call for 1/4 cup of stevia? Maybe you meant 1/4 teaspoon? 1/4 cup seems like an awful lot.
A friend just gave us some from Trader Joe’s…love them. I am going to try to make some myself!!!
Yes, I am sure it is 1/4 teaspoon. Can’t wait to try these!
OH THANK YOU!!! This sounds like a perfect treat for me…except I don’t have any stevia on hand…any other suggestions I could use? Extra honey?
Thanks!
So sorry! It’s 1/4 tsp of course!!! I will change that right away! Thanks for bringing it to my attention!
Our Growing Family,
If you don’t have stevia, I would try upping the honey to 1/2 cup. Add the honey gradually to make sure that the bulk factor is not compromised. You still want the egg whites relatively stiff….
By the way, Trader Joe’s sells the powdered Stevia extract, if by chance you’re close to a TJ’s.
Also, another quick note: Use “fine” shredded coconut rather than medium or large flakes. If you only have the ladder, pulse them in the food processor a few times in order to get fine coconut.
Enjoy!
Oh I cannot WAIT to make these. Those macaroons are our absolute favorite around here and me and my youngest have issues with wheat so these are safe. Thanks for sharing!
Hi! I look forward to trying these! Part of what I love about Jennie’s is that they only have three ingredients. Should I learn from your lengthy trial and error process and give up on trying to make them with just coconut, honey, and egg white? I tried to make the chocolate version tonight and they didn’t turn out all that well.
They look so good….I will definite try this recipe!!!!
Perhaps the person who made them and said they didn’t turn out had used the wrong amount of stevia. I’ve made these more than 100 times and my cooking students and friends have enjoyed them.
Also, my original recipe lists a range for the amount of egg white (1/2 to 2/3 cup). More egg white will hold more coconut. If you only use 1/2 cup egg white you can’t add that much coconut.
In my my most recent book, The Ice Dream Cookbook, I also list a variation for Chocolate Dipped Coconut Macaroons:
For a fancy finish, melt 1 1/2 to 2 ounces unsweetened baker’s chocolate, then dip the bottom half of each cooled macaroon into the chocolate; place on parchment-lined tray. Drizzle more chocolate over the tops and allow to cool.