Coconut Macaroons

Many Macaroon recipes out there yield overly sweet, exceptionally chewy cookies. Almost reads more like a Mounds Candy Bar rather than a cookie. However, I've found if you blitz the coconut a bit, whip you eggs whites, and sprinkle in a bit of flour, you'll end up with a tender coconut cookie!

To balance the sweetness from the coconut and condensed milk, I like to coat my Macaroons in semi-sweet chocolate rather than milk chocolate.

For a bit of festive fun, and crunchy texture, dip each of your chocolate covered Coconut Macaroons in nonpareil sprinkles. Or top with jimmes or sanding sugar just before baking. Did you ever realize just how many sprinkles exist out there?? You're welcome.

Coconut Macaroons

Ingredients

· 3 ½ cup shredded, sweetened coconut

· ¾ cup sweetened condensed milk

· ½ tsp almond extract

· 2 tbsp rice flour

· 2 eggs whites

· ¼ tsp salt

· ¾ cup semi-sweet chocolate

· Assorted sprinkles, optional

Preheat oven to 300F.

Add the coconut to the bowl of a food processor. Blitz for about 1 minute the coconut until it resembles desiccated coconut. The coconut should be coarse. Add the condensed milk, almond extract, and rice flour. Blend until just combined.

Using a handmixer, whip the egg whites and salt until stiff peaks form. Fold half of the egg whites into the coconut mixture. Once combine, add the remaining egg whites. Fold until just combine taking care not to deflate the egg whites.

Using a small cookie scoop, dollop the mixture onto a cookie sheet lined with silicon mats. Space the cookies about 1in apart.

If desired, top each cookie with sprinkles.

Bake for 30-35 minutes until lightly golden brown. Remove from the oven and allow to cool.

Add ½ cup of the chocolate chips to a small bowl. Microwave in 15 second increments until melted. Stir every increment. Once completely melted, add the remaining ¼ cup of chocolate. Stir until the chocolate is melted and smooth.

Line a sheet pan with parchment paper.

Using a small pallet knife, coat the bottom of each macaroon with the melted chocolate. Place the macaroons on the parchment-paper-lined pan. If desired, dip the bottom of the macaroon in sprinkles before placing on the pan.

Transfer the pan to the fridge and chill for at least 30 minutes to allow the chocolate to set. Remove from the fridge. Store at room temperature in an air-tight container.

Makes 20 cookies

Notes

If you do not have silicon mats, consider lining the pans with greased parchment paper. The cookies will be quite sticky.

Gluten Free Friendly!