Coconut macaroons are a tried and true classic cookie whose recipe has little variation. The base for almost every macaroon recipe uses coconut, egg whites, and some sort of sweetener. While this recipe is not groundbreaking, it is a perfect representation of what my lifestyle is all about, simply clean food. Just five wholesome ingredients make up this delicious recipe which was whipped together in roughly 5 minutes. Though they are amazing straight out of the oven, I LOVE to drizzle the top with some melted chocolate (like Enjoy Life dark chocolate morsels!).
What you'll need:
1 1/2 cups unsweetened shredded organic coconut
1/4 cup raw honey
3 egg whites, room temperature
1/8 tsp salt
1 tsp pure vanilla extract
1/3 cup enjoy life dark chocolate morsels, melted (optional)
Preheat your oven to 325 degrees.
Line a baking sheet with parchment paper.
Using your stand mixer or hand mixer, beat your egg whites and vanilla extract on medium high until stiff, white peaks form (about 1-2 minutes).
In a separate mixing bowl, mix together the coconut and salt.
Fold the coconut mixture and raw honey into your beaten egg whites. Gently mix until combined.
Using a tablespoon or ice cream scooper, place rounded scoops one at time on the lined baking sheet. You should get between 12-16 depending on the size of your scoops.
Bake macaroons at 325 degrees for roughly 20 minutes or until the tops are golden brown.
Remove from oven, and cool for 10 minutes on a cooling rack.
If you are adding chocolate, simply melt the chocolate morsels in a microwave safe bowl in 15 second increments, stirring in between, until chocolate is melted and smooth.
Once cooled, you can dip the tops on the macaroons in melted chocolate, drizzle chocolate on top, or just keep it simple and eat plain!