Baked White Chocolate Coconut Macaroons
2021-01-27- Cuisine: American
- Course: Dessert
- Skill Level: Beginner
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- Yield: 4
- Servings: 25
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
107 -
Fat
5 g -
Saturated Fat
1.3 g -
Polyunsaturated Fat
0 g -
Cholesterol
15 mg -
Sodium
281 mg -
Potassium
130 mg -
Carbohydrate
11.4 g -
Fiber
2 g -
Sugars
9 g -
Protein
2.1 g
Baked white chocolate coconut macaroons. Very delicious dessert baked in a convection oven.
Baked White Chocolate Coconut Macaroons
Ingredients
- 4 large egg whites
- 1/4 cup (60 g) granulated sugar
- 1 teaspoon vanilla
- salt
- 6 key limes zested (2 tablespoons)
- 20 oz (600 g) shredded sweetened coconut
- 1/2 cup (125 g) white chocolate chips
Method
Step 1
Preheat your oven to 325 F (160 C). Line a baking sheet with parchment paper. Set aside.
Step 2
In a large mixing bowl, combine all ingredients, except coconut and white chocolate chips. Whisk until sugar is dissolved and egg whites are bubbly. Stir in shredded sweetened coconut. Using a cookie scoop, form cookie dough balls (1½ tablespoons) on a parchment lined baking sheet.
Step 3
Bake in preheated oven for 20-25 minutes until lightly golden. Remove from the oven, set aside and allow cooling.
Step 4
For White Chocolate Drizzle:Using a small microwave proof dish, melt white chocolate chips on high for 1 minute. Remove melted white chocolate from microwave. Stir, then proceed to microwave in 10-second increments, stirring each time. Leave at least 30 seconds in between to prevent scorching.
Step 5
When melted white chocolate completely smooth, transfer it to ziplock bag. Cut the corner and drizzle over the cookies.