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Chocolate Chip Macaroon Puffs

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Delicious treats that combine the chewy texture of coconut macaroons with delightful chocolate.

Ingredients

Scale
  • 4 large egg whites
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups sweetened shredded coconut
  • 1/2 cup mini chocolate chips
  • 1 1/2 teaspoons coconut oil
  • 1/2 cup mini chocolate chips (for dipping)

Instructions

  1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat the egg whites on medium speed until frothy, about 2 minutes.
  3. Gradually add granulated sugar to the frothy egg whites and beat on high until stiff peaks form.
  4. In another bowl, combine shredded coconut, vanilla extract, and salt. Mix well.
  5. Gently fold the coconut mixture into the whipped egg whites. Fold in the mini chocolate chips.
  6. Drop rounded spoonfuls onto the prepared baking sheet, spacing them about an inch apart.
  7. Bake for 15-20 minutes until golden brown around the edges.
  8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. Melt the mini chocolate chips with coconut oil in a microwave-safe bowl until smooth and melted.
  10. Dip the cooled macaroons into the melted chocolate, coating them well.
  11. Optionally refrigerate for 15-20 minutes to set the chocolate.

Notes

Store in an airtight container for 3-5 days at room temperature or 1-2 weeks in the refrigerator.

Nutrition

Find it online: https://hwepodcast.com/irresistible-chocolate-chip-macaroon-puffs/