Calling all coconut lovers! Coconut is a great source of immediate energy, helps reduce inflammation in the body and is a heart healthy fat. These macaroons are a satisfying, gluten free, healthy snack. There are a few ways to make macaroons. This recipe is a two step process, but it guarantees a delicious cookie. The exterior of the cookies will be golden and crisp, and the interior will be soft and moist. Let’s Do Organic Unsweetened Coconut Flakes is the brand of coconut I like the best. These cookies are a perfect treat for the holidays!

Coconut Macaroons with a Chocolate Drizzle

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Servings

2 dozen

Servings 2 dozen

Coconut Macaroons with a Chocolate Drizzle Print Recipe Servings 2 dozen Servings 2 dozen

Ingredients

• 4 large egg whites
• 3 1/2 cups unsweetened dried flaked coconut or 3 cups sweetened dried shredded coconut
• 3/4 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon Kosher salt
• 6-8 ounces good quality dark chocolate cut into pieces

Servings: dozen

Instructions

1. Line two cookie sheets with parchment paper or silicone baking mats (Silpat). Combine all of the ingredients in a large heatproof mixing bowl, preferably stainless steel because the mixture will heat faster than in glass. Set the bowl directly in a wide skillet of a small amount of barely simmering water. If your bowl bobs in the water, simply pour some out. Stir the mixture with a silicone spatula, scraping the bottom to prevent burning, until the mixture is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque about 5 to 7 minutes.
2. Set the batter aside for 30 minutes to let the coconut absorb more of the flavor. Preheat the oven to 350 degrees. Position racks in the upper and lower thirds of the oven. Using 2 tablespoons of batter, make heaps 2 inches apart on the lined cookie sheets. Bake for about 5 minutes or just until the coconut tips begin to color, rotating the pans from top to bottom and from front to back halfway through the baking time, to ensure even baking.
3. Lower the temperature to 325 degrees and bake for 10 to 12 minutes, until the cookies are golden with deep brown edges. Set the pans on racks to cool. Let cool completely before gently peeling the parchment away from each cookie. The cookies are best on the day they are baked. The cookies should be stored in an airtight container for 4 to 5 days.
4. Optional- Chocolate Drizzle: While the cookies are still hot, top each with a little piece of your favorite milk or dark chocolate and let it melt. Or drizzle a little melted chocolate over each cookie. Thanks Alice Medrich for the inspiration!