Ingredients

• 3/4 cup sugar
• 2 1/2 cups unsweetened shredded coconut
• 2 large egg whites
• 1/2 cup semisweet chocolate chunks (about 3 ounces)
• 1 teaspoon pure vanilla extract
• Pinch salt

Browse by ingredient

Instructions

1. Heat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, chocolate chunks, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
2. Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1-inch apart.
3. Bake until golden brown, about 15 minutes. Remove baking sheet from oven to a wire rack and let macaroons cool slightly on a baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days; leave in a warm place for 1 hour before serving to allow chocolate to soften.