Coconut Macaroons

Deliciously chewy and oh so sweet, macaroons are a perfect blend of rich dessert flavors! People around the globe enjoy several variations of this tasty treat, but most macaroons are made with coconut, sugar, and egg whites — and don’t forget some chocolate for dipping! Egg whites — the ingredient holding our macaroons together — have a lot of uses in the kitchen, and although they can be hard to whip, this recipe comes together pretty easily with a mixer. The result is a delectable snack that’s to die for!

Materials:

• Measuring cups and spoons

• Two clean mixing bowls

• Baking sheet

• Electric mixer or whisk

• Parchment paper or silicone mat

• Microwavable bowl

• Silicone spatula, spoon, or wooden spoon to stir chocolate

Ingredients:

• 1.5 cups sweetened, flaked/shredded coconut (*can replace with unsweetened coconut, or almond flour/other nut flour). If replacing with unsweetened coconut, add 2 additional tablespoons of sugar and 1 tablespoon of water!

• 2 tablespoons white sugar

• 1 teaspoon all-purpose flour

• ¼ teaspoon vanilla extract (optional)

• ½ teaspoon almond extract (optional)

• 1 pinch salt

• 1 egg

• 3 ounces semisweet chocolate chips

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Line a baking sheet with parchment paper.

3. In a bowl, mix the coconut, sugar, flour, vanilla extract (if using), almond extract (if using), and salt until well combined. Remember, if you’re using unsweetened coconut/almond flour, add extra sugar and water as specified in the recipe!

4. Crack the egg into a separate, clean bowl.

5. Using clean hands, scoop out and discard the egg yolk (or save for another use).

6. Beat egg whites in a bowl using a mixer or whisk until soft peaks form (the egg whites will be fluffy and the texture of shaving cream!). Note: if you’re whisking by hand, it’s okay if you don’t get soft peaks. As long as the egg whites look foamy, it’ll be fine!

7. Fold coconut mixture into egg whites until just combined.

8. Wet your hands.

9. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.

10. Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes.

11. Transfer to a wire rack to cool, at least 10 minutes or as long as you can wait.

12. Line baking sheet with a new piece of parchment paper.

13. Melt chocolate chips in the microwave in 30 second intervals, stirring after each interval.

14. Dip half of each cookie in the chocolate and place on the prepared baking sheet.

15. Feel free to also drizzle the tops of the cookies to decorate!

16. Place in refrigerator until chocolate is set, about 15 minutes (or as long as you can wait before enjoying)