I remember back in the day when I thought I didn’t like coconut. Boy, am I glad I’m past that, because I am obsessed- obsessed with coconut macaroons.
They are my ultimate throw-together-in-5-minutes dessert when I want to make something yummy but have very little time.
To spruce these babies up for the holidays, I turned them into thumbprints, filled them with semi-sweet chocolate, and sprinkled them with colorful Christmas sprinkles.
These are a great addition to your Christmas baking. They are cheap, they are easy, they are beautiful, they keep well, and they are completely delicious.
If you don’t like sprinkles, you could also crush some salted nuts (almonds would be good) and put those on top. Mmmm.
Enjoy and Merry Christmas!
3 cups of flaked, sweetened coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cups of chocolate chips, melted
sprinkles, salted crushed nuts, etc.
Preheat the oven to 350°. Line a baking sheet with parchment paper.
Mix all of your ingredients together. (How easy is that?) Shape your macaroons into balls and place them onto the baking sheet, pressing each one down slightly in the center with your thumb to make a thumbprint space. This should make 12 cookies.
Bake them for 15-20 minutes until the tops are golden brown. Cool.
Melt your chocolate chips in the microwave. I do 20 seconds at a time, stirring in between, until chocolate is melted. Be careful not to burn your chocolate.
Fill the center of each macaroon with a spoonful of chocolate, smooth it out, and sprinkle.