Easy Coconut Macaroons

These Easy Coconut Macaroons drizzled with chocolate are moist and chewy on the inside and crispy on the outside. They are like a homemade Mounds bar!

Course Cookies

Cuisine Italian

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 89kcal

Author Tonia Larson

Equipment

Lucky Plus Stainless Steel Measuring Cups and Spoons Set 18/8(304) Steel Material Heavy Duty 8 Measuring cups and 9 Measuring Spoons
Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
Solula Professional 18/8 Stainless Steel Medium Cookie Scoop
Mini 3.5 Inch Glass Bowls for Kitchen Prep, Dessert, Dips, and Candy Dishes or Nut Bowls, Set of 12

Ingredients

1 ½ cups sweetened shredded coconut
¼ cup Stevia In The Raw® Bakers Bag
¼ cup granulated sugar
2 tablespoon flour
⅛ teaspoon salt
2 large egg whites
1 teaspoon vanilla
½ cup semi-sweet chocolate chips
1 teaspoon shortening

Instructions

Combine sweetened shredded coconut, Stevia In The Raw® Bakers Bag, granulated sugar, flour, and salt in a bowl.
Add eggs whites and vanilla, mix well.
Use a small dough scoop or two teaspoons to make small mounds of the dough on a parchment covered baking sheet. Bake at 325°F for 23-26 minutes, or until golden, rotating the baking sheet halfway. Slide the cookie covered parchment paper onto the counter to allow the macaroons to cool.
Melt the chocolate chips and shortening in the microwave. Dip the coconut macaroons in the chocolate and place them back on the parchment paper. Once all of the cookies have been dipped, drizzle the remaining chocolate over the top.

Notes

Store in an airtight container for up to one week.

Nutrition