Galentine's Coconut Macaroons

GF mini crispy coconut macaroons

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Servings: 16

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients

2 cups sweetened, shredded coconut

2 large egg whites

1/4 cup sugar

1 teaspoon vanilla

1/4 teaspoon almond extract

pinch of salt

1 cup melting chocolate wafers (such as ghirardelli)


1Preheat the oven to 350°F: Place an oven rack in the bottom third of the oven and preheat to 350°F. Gather all your ingredients and equipment.

2Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.

3Add the coconut to the egg white mixture: Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.

4Shape the macaroons: Line the baking sheet with parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Alternately use a 1" cookie scoop to portion the batter. Space them an inch or so apart on the baking sheet.

5Bake the macaroons until golden, 15 to 20 minutes.

6Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.

7Chocolate: Melt the wafers in the microwave on low heat in 30 seconds intervals, until chocolate is melted and smooth. (2-3 times).

8Dip or drizzle the baked macaroons with melted chocolate, place on waxed paper until the chocolate solidifies again.

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