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German Chocolate Honey Macaroons

Recipe by Janet Gill, Canton, Ohio
First place, Honey & Bee items (Cookies), 2017

Baking temperature: 375 degrees
Baking time: 10-12 minutes
Yield: 2 dozen


  • 2 egg whites
  • ¼ c honey (I used Holmes County Honey)
  • 1 t vanilla
  • Pinch of salt
  • ½ c finely chopped pecans
  • 2 2/3 c flaked coconut
  • 1 T flour
  • 4 oz. German Sweet Chocolate baking bar
  • 1 T shortening


  • Preheat oven to 375 degrees
  • Whisk egg whites, honey, vanilla and salt together in large bowl. Stir in pecans and coconut
  • Sprinkle in flour and mix thoroughly. Drop 1 T size scoops onto baking sheets 2 inches apart
  • Bake 10-12 minutes until lightly browned. Cool on cookie sheets until firm
  • Melt chocolate and shortening over low heat, stirring until melted and smooth. Dip the bottoms of cooled cookies into the chocolate, place upside down on racks until chocolate hardens. When chocolate has set, turn cookies over and drizzle tops with remaining chocolate
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