The truth is, the coconut macaroon is a seriously underappreciated little cookie. It’s so easy to make, takes so little time to prepare, and tastes so good (especially right out of the oven) that your biggest problem with this recipe is making enough to last more than an hour or two. A lot of bakeries will dip their macaroons in chocolate, which is delicious and looks great, but also requires tempering your chocolate, and might not provide an even distribution of chocolate in every bite … or the two bites it’ll probably take to finish one of these.
Chocolate Chip Coconut Macaroons
3 oz. of egg whites (approximately 3 large egg whites)
1/2 c. sugar
1/4 tsp. salt
1 (14 oz.) package of sweetened coconut flakes
6 oz. mini chocolate chips
Preheat your oven to 350 degrees. You’ll also need a cookie sheet lined with parchment paper or a silicone baking sheet and a small cookie scooper.
In a small bowl whisk together the egg whites, sugar and salt until the egg whites are slightly foamy. In a larger bowl combine the coconut and chocolate chips. Pour whisked eggs over the coconut and work the entire mixture together with your hands (feel free to wear gloves if you really want to avoid the stickiness) until completely combined. With a small scoop, scoop a clump of the coconut mixture, pack it lightly in the scoop, and drop onto the cookie sheet. Bake about 25 minutes or until the cookies take on a beautiful golden color. Allow to cool for at least 10 minutes before you bite into them, they’ll be hot! (but OH SO GOOD.)