These are so stinkin’ good. And coming from this coconut-hating-gal that’s saying something. I made these on a whim because I had purchased coconut flakes for some homemade granola (coming to an upcoming post near you!), and had quite a bit leftover. I remembered this great recipe that my mom has and decided to give it a whirl.
Did I mention these are delicious? Even if you are a coconut hater (like myself), these may be worth a try. Go ahead. You might like it!
4 large egg whites
1 1/2 t. vanilla
2/3 c. sugar
1/4 c. all-purpose flour (I used whole wheat and it came out great)
3 1/2 c. coconut flakes
1 c. dark chocolate chips
Preheat oven to 325 degrees
Beat egg whites (by hand or with handheld mixer) until frothy. This step is important! Don’t whip for too long, you don’t want peaks, but it should be nice and frothy.
Add vanilla, sugar, and flour to the frothy egg whites. Mix together. Stir in coconut flakes until everything is moistened. Spoon the mixture onto greased cookie sheets and cook until golden brown (about 17-20 min). Let stand until cool.
Melt chocolate in microwave or using a double boiler. Take care not to burn the chocolate. Dip each macaroon in the chocolate so that the bottom is coated. Let stand on parchment paper until the chocolate has solidified. Enjoy!