These lightly sweetened macaroons are wonderfully crispy on the outside and moist on the inside. Equally delicious dipped in chocolate or served plain.Print
3 cups unsweetened coconut
1/4 cup almond meal
3/4 cup sugar
4 egg whites
1 teaspoon Rain’s Choice pure Vanilla Extract
optional topping: 1/2 bag semi sweet chocolate chips
Preheat oven to 350 degrees.
Line baking pans with parchment paper
Combine all ingredients in a medium sized bowl and stir until well incorporated.
Scoop Tablespoon sized mounds of coconut mixture and shape into round balls or drop as unshaped mounds onto the parchment paper lined pans.
Bake for approx. 20 minutes or until golden brown.
Pour chocolate into a glass bowl and microwave for 30 seconds. Stir, and if necessary, heat for 30 more seconds until fully melted.
Once macaroons have cooled, dip the bottom of the macaroons in chocolate, place on a tray lined with parchment paper, drizzle the tops with chocolate, and cool until set.
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