Chocolate Chip Coconut Macaroons
Got 10 minutes? Then all you need is four ingredients to make Chocolate Chip Coconut Macaroons. Tasty, easy and, as a bonus, gluten free!
cookies
Ingredients
- 3 large egg whites
- 3 oz granulated sugar (¼ cup plus 2 tablespoons)
- 1 teaspoon vanilla extract
- ⅛ teaspoon table salt
- 14 oz sweetened coconut flakes
- 3 oz mini chocolate chips (½ cup)
Instructions
- Preheat the oven to 350 °F. Line a baking sheet with parchment paper.
- Whisk 3 large egg whites until soft peaks form, slowly add 3 oz granulated sugar and whip to full peak. With the mixer running on low, add 1 teaspoon vanilla extract and ⅛ teaspoon table salt to the egg whites. Fold 14 oz sweetened coconut flakes into the egg whites, making sure to break up any clumps. Fold in 3 oz mini chocolate chips.
- Scoop the dough into 1 ½" balls using a small cookie scoop or spoon.
- Bake for 10 minutes and then slide a second pan under the cookies to keep the bottoms from over-browning. Bake another 10 minutes until lightly golden brown and the cookies bounce back when you squeeze gently.
- Transfer the parchment with the cookies to a cooling rack.
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