Recipe adapted from

Ingredients: 15 macaroons

1 large egg
2 ¼ tablespoons honey
¼ teaspoon vanilla extract
grated lemon zest
¼ teaspoon salt
1 ¼ cups shredded coconut
5 ounces dark chocolate, melted

Preheat oven to 375 F.

In bowl, whisk egg. Add honey, vanilla, lemon zest, and salt, and whisk. Stir in coconut until completely coated with egg mixture.

Using 1 ½ -inch ice cream scoop, make 15 balls, transferring each to parchment-lined baking sheet, spacing about 2 inches apart.

Bake macaroons 10-12 minutes, rotating halfway through, until coconut starts to brown on edges.

Transfer sheet to wire rack and let cool.

Before serving, drizzle with melted chocolate or dip bottom sides of macaroons in melted chocolate to cover bases. Refrigerate 15 minutes to set.

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