Ingredients for Coconutty Macaroons
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How to Make Coconutty Macaroons
- Melt 1 cup of semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Let the melted chocolate cool slightly.
- In a clean, grease-free bowl, beat 2 large egg whites with an electric mixer until stiff, glossy peaks form.
- Gently fold in ½ cup granulated sugar, 2 cups sweetened shredded coconut, the cooled melted chocolate, ½ cup chopped nuts (your choice!), ¼ teaspoon salt, and 1 teaspoon vanilla extract. Be careful not to deflate the egg whites.
- Line a baking sheet with aluminum foil or parchment paper. Drop rounded tablespoons of the mixture onto the prepared baking sheet, leaving some space between each macaroon.
- Bake at 375°F (190°C) for 12-15 minutes, or until the edges are lightly golden brown.
- Let the macaroons cool completely on the baking sheet before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
22g
Fat
33g
Carbs
2g