Coconut Macaroons

Recipe by: Macaroni Kid

Dip them in chocolate for a fancier looking treat perfect for Easter or Passover!

Make This Recipe

4 c. sweetened, shredded coconut
3/4 c. Eggland's Best 100% Egg Whites OR 4 Eggland's Best Eggs,large (egg whites only)
1/2 c. sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 c. chocolate chips, optional

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Preheat oven to 325 F degrees. Line two baking sheets with parchment paper.
Using a handheld or stand mixer, beat the egg whites, sugar, salt, and vanilla together on medium-high speed until foamy and completely combined.
Fold in the coconut into the egg mixture, making sure the coconut is evenly moistened.
Scoop 2-3 tablespoons of the batter into mounds on prepared baking sheet, about 2 inches apart.
Bake the macaroons for 15-20 minutes (depending on size) or until golden brown, rotate the pans to ensure even baking.
Let the macaroons cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Once cookies are cool - melt chocolate chips in a microwave safe bowl; check and stir frequently (use 30 second increments).
Drizzle with melted chocolate or dip cookies in the melted chocolate and allow to harden before serving.