These coconut macaroons require only six ingredients. All of them are probably in your kitchen right now, with exception to coconut shreds/flakes and maybe bakers chocolate. These babies were so easy to make and fun to dip and drizzle in some yummy bittersweet chocolate.
If you’re not much of a chocolate fan you can eat these naked, they’re just as good as long and you like coconut. I used coconut flakes, usually this recipe calls for shreds, which are a bit longer. If you want to go all out you can shred your own coconut, I bet that would taste amazing. Shreds or flakes, they’re both great. I have to say I still prefer flakes but I couldn’t find any at my local grocer today. Some also use sweetens condensed milk in this recipe, and I can see why. I usually eat the store bought ones and they’re a bit creamier than these. That’s all up to you, skipping on the condensed milk made it a bit healthier. And honestly, I could barely taste the difference.
1 1/2 cup coconut shreds / flakes
1/3 cup cane sugar
2 tbsp all purpose flour
1/8 tbsp salt
2 egg whites at room temperature
1/2 tbsp vanilla extract
about 6 blocks of bakers bittersweet chocolate
1.Preheat oven to 325 F
2. In a bowl combine coconut, sugar, flour and salt. Mix well.
3. Make a well in the middle and add in the vanilla extract and egg whites. Mix this well together. I use a spoon to ‘knead’ it together.
4. Drop small balls onto a greased baking sheets. I coated my sheet in coconut oil for this coconut theme. You can make these into balls, mine were like small triangles.
5. Bake for 18-20 minutes until they are golden brown.