Coconut Macaroons

Yields: 24 Servings

Coconut Macaroons

  • 4 cups sweetened, shredded coconut
  • 4 large Eggland's Best® Egg Whites
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 cup chocolate chips (optional)
  1. Preheat oven to 325 F degrees.
  2. 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..

Nutrition

  • Calories: 34
  • Fat: 2.10012763889 grams
  • Carbs: 4.43958756944 grams
  • Protein: 0.294181041667 grams