Coconut Chip Macaroons
You’ll never again eat a macaroon from a can once you’ve made them yourself. If you have a "cookie sized" ice cream scoop, these are fast and easy to make, and they can be made several days before serving.
12 ounces wide flaked un-sweetened coconut (Bob's Red Mill is perfect)
4 egg whites
1 and 1/2 cup sugar
1/2 teaspoon salt
2/3 cup mini-chocolate chips
Pre-heat oven to 325 degrees. Line 3 baking sheets with silicon mats or parchment paper. Mix all ingredients but the chocolate chips together in a large bowl. Divide the mixture, and add the chocolate chips to one-half. Scoop out 1 inch mounds, placed about 1 inch apart, on a lined cookie sheet. Bake for 9 to 11 minutes, until just turning brown. Cool on the parchment until firm. Store in a sealed container between sheets of waxed or parchment paper up to 4 days. Makes about 5 dozen macaroons.
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