These tender coconut macaroons are crisp on the outside and chewy on the inside, bound together with whipped egg whites and dipped in rich semi-sweet chocolate. They’re naturally gluten-free and dairy-free (aside from optional chocolate).
cookies
These tender coconut macaroons are crisp on the outside and chewy on the inside, bound together with whipped egg whites and dipped in rich semi-sweet chocolate. They’re naturally gluten-free and dairy-free (aside from optional chocolate).
Equipment
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Oven
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Half-sheet cookie sheet
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Parchment paper
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Large mixing bowl
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Electric Mixer or Whisk
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1.5 tablespoon cookie scoop
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Microwave-safe bowl or double boiler
Notes:
- Rotate the pan at 9 minutes for even browning.
- Store in an airtight container at room temperature for up to 3 days.
- You’ll know your macaroons are ready when the edges and tops turn light golden brown and the coconut feels set to the touch. The bottoms should lift easily from the baking sheet without sticking. If you gently press the top, it shouldn’t feel wet or wobble, just firm. Let them cool on the tray for a few minutes to finish setting before moving them to a wire rack.
Nutrition Information
Serving: 1cookie, Calories: 169kcal, Carbohydrates: 17g, Protein: 2g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 1mg, Sodium: 122mg, Potassium: 126mg, Fiber: 2g, Sugar: 15g, Vitamin A: 4IU, Vitamin C: 0.1mg, Calcium: 9mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen