Makes: 0 40 cookies
These moist, easy to-do macaroons are a great thing to leave out as a tasty treat. The crisp outside shell, chewy soft inside is sure to delight! Coconut is rich in protein.
This recipe is gluten free.
semi-sweet chocolate chips
Beat the eggs with a fork, and gently add in the sugar and vanilla. The key is to beat the eggs, sugar, and vanilla until very stiff. Mix in the coconut and chocolate chips.
Preheat the over to 325 degrees.
Line a baking sheet with parchment paper and spray with non-stick. Place large spoonfuls of the mixture on the baking sheet. Cook until they turn brown, about 10mins. Then (the secret step) shut off the oven and leave in for 10mins before removing from the oven.
- They keep really well under plastic wrap or in ziplock bags
- Feeling adventurous: dip the macaroons in chocolate once they have cooled (optional: sprinkle crushed nuts on top)