Mocha Coconut Macaroons

Prep Time: 10 min.
Cook Time: 20 min.
Yield: 22 Macaroons

Light, flavorful chocolate coconut macaroons that are perfect for the holidays! Pro Tips: Store in an airtight container at room temperature for 5 days or in the refrigerator for up to one week. Shredded sweetened coconut is ok to use in this recipe if you can’t find unsweetened.

Make This Recipe

Ingredients

5 cups Shredded Unsweetened Coconut

14 oz Sweetened Condensed Milk

½ TSP Salt

1 ½ TSP Vanilla Extract

1/3 cup Cocoa Powder

1 TSP Espresso Powder (Optional but recommended)

½ cup Eggland’s Best Egg Whites

8 oz Dark or Semisweet Chocolate, Finely Chopped

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Preparation

Preheat your oven to 325 Degrees F (160C) and line 2 cookie sheets with parchment paper.
In a large bowl, add the coconut, condensed milk, salt, vanilla, cocoa powder, and espresso if using. Stir with a rubber spatula until well combined.
In a separate medium-sized bowl, add the Eggland’s Best Egg Whites and beat with a hand mixer for 3-4 minutes, until stiff, foamy peaks form and the egg whites start to turn white. Add egg whites into the coconut mixture with a rubber spatula until completely combined.
Use a 2-inch cookie scoop or a large spoon to scoop the coconut mixture, pressing it firmly into the cookie scoop, and placing on the cookie sheets with an inch of space between each one. Each macaroon uses about 2 Tbs of the mixture.
Once all of the mixture is scooped onto your sheets, bake for 20-22 minutes, until set and light golden brown. Allow to cool completely.
If using the chocolate, melt it in the microwave in 20 second intervals until fully melted, then gently dip the bottom of each macaroon in the chocolate, placing them back on the sheets with parchment and letting set at room temperature, about 20 minutes, or refrigerate for 10 minutes, before enjoying.

Nutrition

Information per Serving
Serving Size	1
Calories	220
Fat	14g
Saturated Fat	11g
Cholesterol	5mg
Sodium	75mg
Carbohydrates	21g
Dietary Fiber	4g
Protein	4g