0.0 – 0 reviews • Coconut Recipes
| Level: |
Easy |
| Total: |
1 hr 30 min |
| Active: |
35 min |
| Yield: |
About 20 macaroons |
Ingredients
- Cooking spray
- 3 large egg whites
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 cups sweetened shredded coconut
- 2 cups cornflakes
- 4 ounces milk chocolate, finely chopped
- 1 tablespoon coconut oil
- Edible silver nonpareils, for decorating
Instructions
- Preheat the oven to 325 degrees F. Coat a baking sheet with cooking spray. Whisk the egg whites, sugar, vanilla and salt in a large bowl until frothy. Fold in the coconut and cornflakes until combined. Scoop heaping tablespoonfuls of the coconut mixture, packing it tightly with your fingers, and arrange 1 to 2 inches apart on the prepared pan. Form each into a pyramid shape.
- Bake until the macaroons are slightly firm and golden brown, 25 to 35 minutes. Let cool completely on the pan.
- Meanwhile, combine the chocolate and coconut oil in a small microwave-safe bowl. Microwave until melted, about 2 minutes, stirring halfway through. Let cool slightly.
- Dip the bottoms of the macaroons in the chocolate, letting the excess drip back into the bowl. Sprinkle the chocolate with the edible silver nonpareils. Transfer the macaroons to a large plate or baking sheet and refrigerate until the chocolate is set, at least 30 minutes.
Nutrition Facts
| Serving Size |
1 of 20 servings |
| Calories |
119 |
| Total Fat |
6 g |
| Saturated Fat |
5 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
1 g |
| Sugar |
12 g |
| Protein |
1 g |
| Cholesterol |
1 mg |
| Sodium |
67 mg |
| Serving Size |
1 of 20 servings |
| Calories |
119 |
| Total Fat |
6 g |
| Saturated Fat |
5 g |
| Carbohydrates |
15 g |
| Dietary Fiber |
1 g |
| Sugar |
12 g |
| Protein |
1 g |
| Cholesterol |
1 mg |
| Sodium |
67 mg |
