Ingredients
Cooking spray
3 large egg whites
2/3 c. granulated sugar
1/2 tsp. pure vanilla extract
Pinch kosher salt
5 c. sweetened shredded coconut
1/4 c. unsweetened cocoa powder
1 1/2 c. chocolate chips, melted, divided
1 tbsp. coconut oil
Preparation
Step 1Preheat oven 350° and line two large baking sheets with parchment paper and grease with cooking spray. Step 2In a large bowl, whisk together egg whites, sugar, vanilla, and salt until the mixture is light and foamy. Fold in shredded coconut. Step 3Using a medium cookie scoop or a tablespoon, scoop evenly sized mounds onto prepared baking sheet. Bake for 25 minutes, then let cool completely on baking sheets. Step 4To dip in chocolate: In a medium bowl, melt together 1 tablespoon coconut oil with 1 cup chocolate chips. Dip bottoms of cooled macaroons in chocolate mixture, then drizzle tops with remaining mixture.
Step 1Preheat oven 350° and line two large baking sheets with parchment paper and grease with cooking spray.Step 2In a large bowl, whisk together egg whites, sugar, vanilla, and salt until the mixture is light and foamy. Fold in cocoa, one-third the melted chocolate, and shredded coconut until evenly combined.Step 3Using a medium cookie scoop or a tablespoon, scoop evenly sized mounds onto prepared baking sheet. Bake for 25 minutes, then let cool completely on baking sheets. Step 4In a medium bowl, whisk together remaining melted. chocolate and oil until smooth. Dip the bottoms of cooled macaroons in chocolate mixture, then drizzle the tops with remaining mixture.
P.S. Around March or April, this recipe isn’t just the perfect dessert for Passover Seder. It’s an amazing Easter brunch treat, too!
