Coconut macaroons are so easy to make. I love that they are gluten-free and the chocolate dip gives you that sweetness.


Unsweetened Shredded Coconut Sweetened Condensed Milk Egg Whites Sugar  Salt Semi-Sweet Chocolate Chips

In a medium bowl, whisk the egg whites and salt until frothy, white soft peaks form. 

In a large bowl, mix together shredded coconut and sweetened condensed milk.  Sprinkle the sugar in as you mix. Then fold in the frothy egg whites.

Using a small cookie scoop, tightly pack coconut mixture into a 1" ball and place on a lined baking sheet. Bake on the center rack until edges are golden brown.  Remove from oven and allow to cool.

While macaroons are cooling, melt chocolate chips in microwave until smooth.  Take cooled macaroons and dip the bottom into the chocolate.

Add these coconut macaroons to your holiday baking list!


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