Ingredients
Scale
- 2 large egg whites
- 2 1/2 cups shredded coconut (like this)
- 1/4 cup local RAW honey (like this) or 1/2 cup rapadura (like this)
- 1 tsp vanilla
- pinch of unrefined sea salt
- 1/2 cup chocolate chips (gluten free, dairy free here or make your own)
Instructions
- Preheat oven to 325 F and line a cookie sheet with parchment paper.
- In a large bowl, whisk together egg whites, honey, sea salt and vanilla. Once combined, add in shredded coconut and mix with your hands until well combined. When mixing sticky ingredients with your hands, it helps to wet your hands with cold water. The ingredients will stick less!
- Make little mounds (about 2 tsp.) and place them on the parchment-lined cookie sheet.
- Bake in the oven until the edges of the cookie are golden (for about 10-15 minutes). Let cool on a wire rack (but don’t get rid of your parchment-lined cookie sheet!! You will still need it).
- Meanwhile, melt the chocolate chips. Once the macaroons are cooled, take a single macaroon and dip the bottom of it in the melted chocolate. Place the macaroon back on the parchment-lined cookie sheet, chocolate-side down. Once the chocolate cools, you can easily remove it from the parchment paper.
- Repeat this for every macaroon.
Notes
When mixing sticky ingredients with your hands, it helps to wet your hands with cold water. The ingredients will stick less!