Coconut Macaroons
Coconut Macaroons are a small cookie made from coconut, sugar, egg whites, and flour. They are sweet with a crisp outside and a chewy interior! Dip them in melted chocolate for a little something extra. A great dessert and perfect for Easter.
Ingredients
- 2 large egg whites, room temperature
- 1/2 teaspoon vanilla extract
- 1⅓ cups sweetened shredded coconut
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 3/4 cup semi-sweet chocolate chips, (optional)
Instructions
- Preheat oven to 325 degrees F and line a baking sheet with parchment paper. In a large bowl, beat the egg whites and vanilla until white and fluffy. Add the coconut, sugar, flour and salt. Mix well.
- Drop tablespoon sized portions of the coconut mixture onto parchment lined baking sheets. Bake at 325° for 20-22 minutes or until tops and edges are golden brown. Cool on a wire rack.
- For chocolate dipped macaroons: In a heatproof bowl, melt the chocolate chips in 30 second increments in the microwave stirring in between until smooth. If you want to melt in a double boiler, you can do it that way as well. If you need it thinner add a bit of coconut oil. Immediately dip the bottoms of the macaroons in the chocolate and cool on parchment paper.