Coconut Macaroons
Ingredients
- 2 cups unsweetened coconut, shredded
- 1/4 teaspoon kosher salt
- 4 egg whites
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl (preferably a metal bowl) beat the egg whites and salt until stiff, mountain like peaks form, about 5 minutes or until they have stiff peaks.
- Fold in the remaining ingredients until just incorporated (the egg whites will deflate quite a bit).
- Place 2 tbsps of the batter on a parchment or silpat lined baking sheet (you can also place cookie cutters on the baking sheet and place the batter inside patting it down with a spoon to even it out. Remove the cookie cutter before baking).
- Bake for 15 minutes or until golden, remove from oven and allow coconut macaroons to cool fully on the parchment or silpat.
- While the cookies are baking melt chocolate chips in a microwave for 30 seconds or in a bowl over a sauce pan of boil water stirring occasionally. Allow the melted chocolate to cool.
- Using a spoon or fork, drizzle the cookies with the chocolate in a zig zag pattern.
- *If you want to make 1/2 the batter chocolate macaroons, add 1 tbsp cocoa powder. If you want to make all of the macaroons chocolate, use 2 tbsps.
Nutrition
Calories: 100kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Sodium: 55mg | Fiber: 2g | Sugar: 5g
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