Ingredients
Scale
- ½ cup egg whites (whites of about 4 large eggs)
- ½ cup granulated sugar
- 1 tsp vanilla
- 14 oz bag sweetened coconut
- 8 oz semi-sweet chocolate chips (can sub dark)
Instructions
- Preheat oven to 325 degrees. Line a baking sheet with baking parchment.
- Whisk egg whites, sugar, and vanilla together in a medium-sized bowl until well combined and sugar is beginning to dissolve – 1 to 2 minutes. Egg whites will be frothy but still liquid. Stir in shredded coconut until well coated and combined.
- Using a melon baller or clean hands, shape tablespoons of the coconut mixture into balls or mounds. Set balls on prepared baking pan, spaced evenly. (They won’t spread much during baking.)
- Bake macaroons in preheated oven for 22 minutes, until just golden brown. Turn halfway through baking. Remove from oven and allow to cool for at least one hour.
- Melt chocolate chips in microwave (see post for instructions). Dip cooled macaroons into the melted chocolate. Return to baking sheet so chocolate can cool and set. (Can also drizzle chocolate over the top.) If kitchen is warm, place pan in refrigerator until chocolate sets.