Baked White Chocolate Coconut Macaroons
- Yield: 4
- Servings: 25
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
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- 4 large egg whites
- 1/4 cup (60 g) granulated sugar
- 1 teaspoon vanilla
- 6 key limes zested (2 tablespoons)
- 20 oz (600 g) shredded sweetened coconut
- 1/2 cup (125 g) white chocolate chips
Preheat your oven to 325 F (160 C). Line a baking sheet with parchment paper. Set aside.
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 parchment lined baking sheet.
Bake in preheated oven for 20-25 minutes until lightly golden. Remove from the oven,set aside and allow to cool.
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.
When melted white chocolate completely smooth ,transfer it to ziplock bag. Cut the corner and drizzle over the cookies.