Description
Deliciously chewy coconut macaroons dipped in chocolate.
Ingredients
Scale
- 14 ounces sweetened shredded coconut
- ⅓ cup superfine sugar
- 2 teaspoons virgin coconut oil (melted)
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- ½ teaspoon salt
- 4 large egg whites
- 6 ounces semi-sweet chocolate (melted)
Instructions
- Preheat the oven to 325°F (160°C). Line a half-sheet cookie sheet with parchment paper.
- Add coconut, sugar, coconut oil, vanilla, almond extract, and salt to a food processor. Pulse 10 times.
- Whip egg whites until stiff peaks.
- Add the coconut mixture, and gently fold into the egg whites.
- Scoop 1 tablespoon of mounds 1½ inches (4 cm) apart onto the prepared sheet.
- Bake 18 minutes, rotating the pan halfway through.
- Cool on the sheet for 30 minutes until completely set.
- If desired, dip the bases of cookies into melted chocolate. Set on parchment until firm.
- Set dipped cookies on parchment until firm.
Notes
- For added flavor, try adding a pinch of cinnamon or a touch of lime zest to the coconut mixture.
- Ensure the egg whites are at room temperature for better volume when whipped.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg