Coconut Macaroon Recipe
Coconut Macaroons are delicious, gluten-free cookies made with just a couple of ingredients. They are easy to make and come together in minutes.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 Macaroons
Ingredients for Decorating Coconut Macaroons
Preheat oven to 250F with the baking rack in the middle. Line a small baking sheet with parchment paper and set aside. In a small bowl combine the coconut, egg whites, sugar and vanilla until the mixture is sticky and well mixed.
Using a small or medium ice-cream scoop, tightly pack each scoop, then release onto the parchment paper.
Bake for about 25-30 minutes for larger size (about 7) and about 20 minutes for smaller (12-15 pieces) coconut macaroons. Once baked remove from the oven and allow to completely cool.
How to decorate the Coconut Macaroons
In a small bowl microwave the chocolate in 30-15-15-15-5 second intervals, mixing between each one, or until the chocolate chips are just starting to melt. Continue whisking until the chocolate is completely melted. If it needs a little bit more time, do not heat for more than 5 seconds at a time at this point.
Dip the bottom of each macaroon into the white chocolate, then the emerald sprinkles and set on the parchment paper to set. Drizzle the remaining chocolate with a fork over all of the macaroons. Sprinkle with some red sprinkle
Calories: 130kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 40mg | Potassium: 61mg | Fiber: 1g | Sugar: 17g | Calcium: 16mg | Iron: 0.2mg