Chocolate Chip Coconut Macaroons
Chewy coconut cookies with mini chocolate chips dipped in dark chocolate.
Servings: 12 macaroons
Calories: 128kcal
Ingredients
- 1 egg white
- 1 cup sweetened shredded coconut
- ⅓ cup sugar
- ½ teaspoon vanilla extract
- 1 pinch salt
- ⅓ cup mini chocolate chips
- 3-4 ounce dark chocolate bar
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine coconut, sugar, vanilla, salt, and mini chocolate chips. Mix well.
- In a small mixing bowl, beat egg white until soft peaks form.
- Fold beaten egg white into the coconut mixture.
- Make 12 small balls by rolling the mixture with slightly damp hands. Place the balls on a cookie sheet about 1" apart.
- Bake for 15 minutes or until the tops are light brown. Cool for 10 minutes on the cookie sheet then transfer them to a wire rack to cool completely.
- Melt a broken-up chocolate bar in a microwave-safe dish in 30-second intervals, stirring in between, until completely smooth.
- Dip the bottoms of cooled macaroons in chocolate and place them on a waxed paper, silicone mat or parchment paper-lined cookie sheet until the chocolate is set.
- Store in an airtight container.
Notes
STORE/FREEZE
Store macaroons in an airtight container for up to 5 days at room temperature or 10 days in the refrigerator.
Freeze macaroons for up to 3 months in a freezer-safe container with parchment or wax paper between the layers. Thaw them in the fridge or at room temperature.
Nutrition
Calories: 128kcal | Carbohydrates: 16g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 29mg | Potassium: 80mg | Fiber: 1g | Sugar: 14g | Vitamin A: 11IU | Calcium: 12mg | Iron: 1mg
