Coconut Macaroons
Ingredients
The macaroons
-
8
ounces
unsweetened shredded coconut
-
1
cup
sugar
-
½
teaspoon
ground cinnamon
-
3
large
egg whites
-
3
tablespoons
honey or maple syrup
-
2
teaspoons
vanilla extract
-
½
teaspoon
fine salt
The chocolate dip
-
1
cup
semisweet or dark chocolate chips
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a bowl, combine coconut, sugar, and cinnamon.
- In another bowl, beat egg whites, honey, vanilla, and salt until stiff peaks form.
- Gently fold the egg whites into the coconut mixture.
- Scoop about 1 tablespoon of the mixture and shape it into a mound on the baking sheet.
- Bake for 14 to 15 minutes until lightly golden brown.
- Cool the macaroons on a rack.
- Melt the chocolate chips in the microwave or over a double boiler.
- Dip each macaroon halfway into the melted chocolate and place on parchment to harden.
Nutrition Facts (estimated)
Servings
34 cookies
Calories
100
Total fat
5g
Total carbohydrates
15g
Total protein
1g
Sodium
50mg
Cholesterol
0mg
You might also like