Coconut Macaroons

Home made coconut macaroons with chocolate drizzle. Perfect for Passover or any time of year!

Serves: 30 macaroons

Prep Time: 20 min + 15 min cooling time

Cooking Time: 20 min

Total:  55 min

Ingredients
2 1/2 cups unsweetened coconut, shredded
3/4 cup sugar
1 tbsp. honey or maple syrup
1/4 cup ground almonds
1/4 tsp. salt
4 eggs, whites only
1/2 tsp. vanilla
1/2 cup chocolate chips (optional)

Directions

1. In a large pot, combine coconut, sugar, honey, ground almonds, salt and egg whites.  Mix thoroughly.
2. Over medium-low heat, stir mixture constantly for about 6-8 min. When mixture begins to stick to the bottom of the pot, remove from heat and stir in vanilla.
3. The mixture should be stick, not dry and pasty.  Let cool for 15 minutes.
4. Preheat oven to 350 F and line a baking sheet with parchment paper.
5. Scoop spoonfuls of macaroon mixture onto the baking sheet. Roll into balls, or other shapes with wet hands.
6. Bake for 18-20 minutes, or until golden brown.  Cool completely.
7. Melt chocolate chips in a saucepan over low heat, in the microwave or by double-boiling. Then dip or drizzle macaroons. 
8. Place chocolate covered macaroons in the fridge for 5 minutes to let chocolate set.

Recipe from pamelasalzman.com