Ingredients

The following ingredients have 8 Servings
  • 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

Instruction

  • 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.