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Author Notes: This recipe came about on a recent trip to the Bahamas where I made ice cream and was left with 5 lonely egg whites. I'd like to say that I cracked and grated my own coconuts for this treat but I haven't gotten over my fear of the machete yet! Next time I will ask someone to do it for me! I used sweetened coconut for this recipe (only kind available) but when I make this again I will use unsweetened and add a bit of sugar. I would also switch up my flour choice and experiment with almond and coconut flour. If you are a macaroon purist you will find that my recipe errs on the non-traditional side and it does not have the classic "little foot" nor did I try to make it. —testkitchenette
- 14 ounces sweetened coconut
- 6 tablespoons whole wheat flour (use whatever you'd like)
- pinches of salt
- 5 egg whites
- 6 ounces bittersweet/semi-sweet chocolate, melted
- Preheat oven to 325F. In a bowl, mix the coconut, flour, and salt together. Add in the egg whites and mix until combined. On a cookie sheet that has been buttered and floured or covered with parchment or Silpat shape into balls about the size of a truffle. You could also use a coffee scoop like I did.
- Bake for 20 minutes and cool. Dip tops of cooled macaroons into chocolate and let chill.