And these coconut macaroons were my go to dessert.
If you love coconut even half as much as I do, you're going to absolutely adore these macaroons.
They're easy to make with minimal ingredients and they taste so amazing!
And a rule of thumb for a good coconut macaroon...don't be afraid of browning. The more golden brown they get, the better. What's better than toasted coconut??
- 4 large egg whites
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 5 1/3 cup sweetened shredded coconut (14 ounce bag)
- 1/2 cup semi sweet chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl, whisk together egg whites, salt, vanilla, and sugar until foamy.
Using an ice cream scoop or your hands, scoop golf ball sized mounds of the coconut mixture and roll into a ball.
Place them onto your prepared cookie sheet, about 1 inch apart.
Bake at 350 degrees for 20-25 minutes or until the bottoms are slightly brown.
Cook for 5-10 minutes on the pan and then transfer to a wire rack to cool.
Using a microwave or over a double broiler, melt the chocolate chips.
Dip the bottom of the cooled macaroons into the chocolate and place on a sheet of wax or parchment paper to set.
Allow chocolate to cool completely before storing in an airtight container.