AuthorParkash BainsCategorydesserts, European, North AmericanDifficultyBeginnerChocolate Coconut Macaroons — If you love coconut as much as I do, then you must definitely be a coconut macaroon lover! Not only that, but add chocolate to them and you have perfection!! I make these with coconut sugar but you can also use brown or white sugar. They are light in texture, easy, delectable, and require very little time to make.
Preheat oven to 325F
Place coconut oil and chocolate chips in a heat proof bowl and melt, either in the microwave in 30 second increments until smooth, stirring each time OR using the double boiler method on the stove. Set aside to cool.
In a large bowl beat egg whites and salt until almost stiff. Add sugar, slowly beating until egg whites stand in peaks.
Add vanilla. Fold in coconut. Add melted chocolate and stir until well mixed.
Drop by spoonfuls onto parchment paper lined cookie sheet, about 1 1/2 inches apart. Bake for 15 minutes.
Cool for a few minutes before removing with a spatula.
Ingredients
Directions
Preheat oven to 325F
Place coconut oil and chocolate chips in a heat proof bowl and melt, either in the microwave in 30 second increments until smooth, stirring each time OR using the double boiler method on the stove. Set aside to cool.
In a large bowl beat egg whites and salt until almost stiff. Add sugar, slowly beating until egg whites stand in peaks.
Add vanilla. Fold in coconut. Add melted chocolate and stir until well mixed.
Drop by spoonfuls onto parchment paper lined cookie sheet, about 1 1/2 inches apart. Bake for 15 minutes.
Cool for a few minutes before removing with a spatula.
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