A perfectly delicious dessert to whip up for last minute guests. These gluten and dairy free treats couldn't be more easy to pull together. I made these for several of the holiday celebrations that we went to and they were a hit each time. The original recipe comes from Mark Bittman's classic "How to Cook Everything". Make these the next time you need an impressive sweet finish to a meal!
Chocolate Drizzled Coconut Macaroons
Adapted from "How to Cook Everything", makes approximately 24 cookies
- 2 1/2 cups unsweetened shredded coconut
- 2 egg whites
- 3/4 cup sugar
- 1 teaspoon vanilla
- pinch of salt
- 1/4 cup of semisweet dark chocolate chips
Preheat the oven to 350 F. Line a sheet pan with parchment paper. Combine all ingredients in a bowl (you don't even need to beat the egg whites). Use a spoon or ice cream scoop to evenly distribute the dough, place on sheet pan. To form the cone, use wet hands to shape the cookies. Bake the cookies for 15 minutes, or until just browned at the peak. Remove from oven and let cool on the baking tray for 30. In a microwave safe bowl, add the dark chocolate chips. Microwave in 25 second increments, stirring each time, until the chocolate is just melted. Drizzle the chocolate over the macaroons. The chocolate will set up in 10-15 minutes.