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Coconut Macaroons

59

  • Prep Time10 min
  • Total Time30 min
  • Makes16
*PLUS 30 min cooling
Chocolate dipped coconut macaroons
Chatelaine Triple Tested

Chewy coconut confections no one will be able to resist (with an easy chocolate-dipped version, too!)

Ingredients

  • 2 egg whites, at room temperature

  • 1/4 tsp salt

  • 1/4 cup granulated sugar

  • 1/2 tsp vanilla

  • 2 200-g pkgs sweetened shredded coconut, about 3 cups

Instructions

  • Preheat oven to 300F and line a baking sheet with parchment. Beat egg whites and salt in a large bowl, using an electric mixer on medium-high until frothy, about 1 min. Gradually add sugar and beat until stiff peaks form when beaters are lifted, about 4 min. Fold in vanilla and coconut. Mound 2-tbsp portions of coconut mixture onto parchment, about 1 in. apart.

  • Bake until edges of macaroons are golden, 18 to 20 min. Let cool 5 min, then remove to a rack to cool completely. Store macaroons in an airtight container at room temperature up to a week.

  • To make chocolate-dipped coconut macaroons: Chop 170 g chocolate (1 cup) and place in a microwave-safe bowl. Microwave on medium, stirring every 30 sec until almost melted, 2 to 3 min. Remove and stir until smooth. Dip bottoms of cooled macaroons in chocolate and place on a parchment-lined baking sheet until chocolate sets.

How to make chia-coconut pudding

Nutrition (per serving)

Calories 139, Protein 1g, Carbohydrates 15g, Fat 9g, Fibre 1g, Sodium 108mg.

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