Ingredients
4 egg whites
4 cups shredded coconut, sweetened
1/4 cup granulated sugar
1 tsp vanilla
1/4 tsp salt
1 cup of dark chocolate chips
Instructions
In a large mixing bowl mix the egg whites at a high speed. Allow the egg whites to get frothy and slowly add in the granulated sugar. Once the sugar is incorporated add the vanilla and salt. Continue to whisk the egg whites until they can hold soft peaks.
Add in the shredded coconut and carefully fold them into the whites. Be sure to not overmix as this will remove the air that has been beaten into the whites. Prepare a baking sheet with parchment paper and preheat the oven to 350 degrees.
Using an ice cream scoop and a medium-sized spoon, create a round ball with the coconut dough. Place the dough on the parchment paper and space them about an inch apart. You should have about 13-15 cookies. Place in the freezer for 10 minutes to chill before baking.
Bake in the oven for 10-15 minutes, or until the cookie has dried up some and has a golden color. Remove from oven and allow to cool for 15 minutes.
Place a small saucepan on the stove at medium heat and fill halfway with water. Place a glass bowl atop the saucepan and add the chocolate chips to the bowl. Once the chocolate begins to melt, stir until it becomes smooth and entirely melted.
Grab a cookie and dip the bottom in the melted chocolate to cover the entire bottom half. Place the cookie back on the parchment paper. Continue to do so until all the cookies have been dipped in the chocolate. Place the remaining chocolate into a zip-lock bag, cut a small hole in one corner of the bag to create a piping bag. Slowly pipe thin lines over each cookie. Finally, place the cookies in the freezer for 30 minutes to allow the chocolate to harden.
These macaroons stay crisp when kept in the fridge versus staying out at room temp. Treat yourself and indulge in these delicious confections.
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