Coconut Macaroons

These coconut macaroons are the epitome of low effort, high reward. They are incredibly soft and pillowy on the inside with a nice chew on the outside. Don’t even get me started on the coconut and chocolate combination! You really can’t go wrong with these... especially during the holiday season.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Keyword: Chocolate Macaroons, Coconut Bites, Coconut Macaroons, Macaroons

Servings: people

Calories: 307kcal

Equipment

1 stand mixer or high speed hand mixer
(1) 2 inch cookie scoop
1 cookie sheet

Ingredients

4 egg whites large
1/2 cup granulated sugar
3 cups shredded coconut sweetened
1 tsp vanilla extract
3/4 cup chocolate melted
1 tsp coconut oil

Instructions

Preheat your oven to 350 degrees F.
Using an electric mixer, whip the egg whites and sugar on high speed for at least 5 minutes or until the mixture is smooth and glossy (should be at a stiff peak).
Add the vanilla into the whipped egg whites and fold in the coconut, making sure to not over-mix and deflate the egg whites.
On a lined cookie sheet, use a 2 inch cookie scoop to create small mounds of the coconut mixture (there should be 12).
Bake for 15-20 minutes. they should feel set to the touch and look golden brown on the outside.
While they are cooling, melt the chocolate with the coconut oil (I do mine in the microwave but you can use the double boiler method as well).
Dip the bottoms of each macaroon into the melted chocolate then set them pack on the lined baking sheet.
Drizzle the leftover chocolate on top and place them in the fridge for 20 minutes to allow the chocolate to set.

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