Chocolate Drizzled Coconut Macaroons

Chocolate Drizzled Coconut Macaroons

Ingredients

• 4 cups unsweetened finely shredded coconut (about 12 ounces)
• 1 can full fat coconut milk
• 1/4 cup honey
• 2 egg whites
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1/4 cup chocolate chips
• 1 tablespoon coconut oil

Instructions

1. Preheat oven to 325˚
2. In a medium bowl, beat the egg whites with the salt until medium peaks form. Set aside.
3. In a large saucepan, bring the coconut milk and honey to a simmer over medium heat. Don’t walk away from it; it will boil over. Let it simmer for 2-3 minutes, stirring occasionally.
4. Turn off the heat and stir in the vanilla. Add the shredded coconut and stir to combine.
5. Gently fold in the egg whites.
6. Drop onto a parchment lined baking sheet with a small ice cream scoop, about 2 tablespoons per cookie.
7. Bake at 325 for 25-30 minutes or until they’re golden brown. Transfer to a wire rack to cool. Save your parchment lined baking sheet, though- it will come in handy for catching the chocolate that doesn’t land on the cookies!
8. Once the cookies are cool, melt the chocolate chips and coconut oil in a double boiler over simmering water.
9. Place the wire rack(s) over the baking sheet and drizzle the chocolate over the macaroons. Allow the chocolate to harden before eating. Yeah right. Let me know if you can wait, and I’ll send you some kind of willpower medal.

Source: zenbellycatering