Chocolate Coconut Macaroons

I seem to make recipes that use a lot of egg yolks, leaving me with a large supply of egg whites. I hate the idea of them going to waste. Egg whites can be frozen, so I simply measure and label them and stick them in the freezer for future use.

And here is one of the great uses for egg whites!…

Chocolate Coconut Macaroons

  • 8oz semi-sweet chocolate chips
  • 1 cup egg whites
  • 1/2 cup cocoa powder
  • 1 1/2 cups sugar
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 5 cups coconut (shredded or flaked)
  1. In small stainless steel bowl, melt chocolate chips over saucepan of boiling water.
  2. In large bowl, whisk together egg whites, cocoa powder, sugar, salt & vanilla. Add coconut and melted chocolate, mix well.
  3. Chill for one hour, then preheat the oven at 325 degrees F.
  4. Make small mounds on baking sheet covered w/parchment paper and bake for 15 minutes or until shiny.

Leave a Reply

Your email address will not be published. Required fields are marked *