Coconut Macaroons
Ingredients
The macaroons
-
14
oz
sweetened shredded coconut
-
⅓
cup
all-purpose flour
-
½
cup
granulated sugar
-
¼
tsp
salt
-
4
large
egg whites
-
1
tsp
coconut extract
The chocolate dip
-
6
oz
semi-sweet chocolate, chopped small
Instructions
- Break up clumps of shredded coconut in a large mixing bowl.
- Sprinkle flour, sugar, and salt over the coconut and toss to coat.
- Add egg whites and coconut extract, then mix well with a spatula.
- Cover and chill the mixture in the refrigerator for 30 minutes.
- Preheat the oven to 325°F and line baking sheets with parchment paper.
- Scoop out the mixture onto the prepared baking sheets, spacing them apart.
- Bake for 15 minutes, then rotate the pans and bake for an additional 10-15 minutes until golden brown.
- Cool the macaroons on a wire rack.
- Melt the chocolate in a microwave-safe bowl, stirring until smooth.
- Dip the bottoms of the cooled macaroons in chocolate and let them set on parchment paper.
Nutrition Facts (estimated)
Servings
24
Calories
150
Total fat
9g
Total carbohydrates
17g
Total protein
2g
Sodium
77mg
Cholesterol
1mg
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