Dairy Free Coconut Macaroons
These sweet treats deliver a crisp exterior with an irresistible chewy center. They make an impressive dessert for any special gathering.
Equipment
- electric mixer
Ingredients
For the Macaroons
- 4 cups Sweetened Shredded Coconut
- 11 oz Sweetened Condensed Coconut Milk
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
- 2 Large Egg Whites, Room Temperature
For the Chocolate
- 1 cup Dairy Free Dark Chocolate Chips
- 1 tsp Coconut Oil
Instructions
- Preheat the oven to 325°F and line two baking sheets with parchment paper.
- In a large bowl, stir together the shredded coconut, condensed coconut milk, vanilla and salt until every shred is evenly coated.
- In a separate clean bowl, whip the egg whites with a mixer until stiff peaks form. Gently fold the whites into the coconut mixture until no white streaks remain.
- Scoop 2 tablespoon mounds of the mixture about 1 inch apart, pressing each one gently so it holds together. The macaroons will not spread in the oven.
- Bake one sheet at a time for 22-27 minutes, until the tops and bottoms are deep golden brown. Let the macaroons cool completely on the baking sheet so they firm up.
- Microwave the chocolate chips and coconut oil in 30-second bursts, stirring between each, until smooth.
- Dip the bottom of each macaroon into the melted chocolate and set it back on the parchment, then drizzle the remaining chocolate over the tops. Chill for 15 minutes until the chocolate is set.
Nutrition
Serving: 1servingCalories: 170kcalCarbohydrates: 19gProtein: 1gFat: 10g