Chocolate Drizzle Coconut Macaroons
These gluten-free macaroons have a chewy coconut center and are topped with a drizzle of sweet chocolate.
Ingredients
- 2 large eggs, room temperature
- 2/3 cup granulated sugar
- 1 tbsp vanilla extract
- 2 1/2 cups finely shredded unsweetened coconut
- 1/4 tsp salt
- 1/4 cup semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together eggs and granulated sugar for 1 minute, or until thick and foamy.
- Fold vanilla extract, salt and shredded coconut into the egg mixture, making sure coconut is fully coated. Cover with a towel and let the mixture sit at room temperature until the coconut soaks up all the moisture from the egg mixture.
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
- Using a 1-1.5 tbsp cookie scoop, shape coconut mixture into small cookies (but do not press flat). Bake for 15-20 minutes, or until golden brown. Remove from oven and let cool.
- Microwave semi-sweet chocolate at 30 second intervals until melted. Use a spoon to drizzle the chocolate over the macaroons. Or you can dip the base of the macaroons into the chocolate. Let the chocolate cool to harden, or eat right away! Enjoy!
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