Coconut Macaroons with Chocolate Chips
Makes 35 cookies
1/3 cup granulated sugar
2 teaspoons vanilla extract
¼ teaspoon salt
2 2/3 cups sweetened shredded coconut (I like the “Baker’s” brand)
2 tablespoons semi-sweet
Preheat oven to 350 degrees.
In a large bowl, whisk egg whites for about 1 minute until they fluff up just a bit. Then, whisk in sugar, vanilla, and salt until completely combined. Mix in shredded coconut. Then, stir in chocolate chips until evenly distributed.
Use a teaspoon measure to drop batter onto a baking sheet lined with parchment paper. Use your fingers to create little mounds. Bake for 11-13 minutes until the macaroons are golden brown on the top and the bottom. Transfer to a wire rack and let cool (if you don't eat them first!).
Cookies will keep for 3-4 days in an airtight container. Enjoy!
Lauren Marie’s Tips:
*Egg whites are easier to separate from the yolks when the egg is cold.
***I like my coconut macaroons with a few chocolate chips in each. But if you are a huge chocolate chip fan, like my dad, add another tablespoon of them. I promise they’ll satisfy your chocolate craving!