I’m not really big on desserts, but every now and then, I get a craving for something sweet. These Coconut Chocolate Chip Macaroons totally satisfy my craving without being crazy bad for you. As they bake, they get a little crispy on the outside, while staying chewy on the inside. I love the crispy outside part best! So good!
I made mine with coconut sugar and unsweetened coconut flakes. The coconut sugar is what gives them that brown appearance in color. If you don’t have coconut sugar, you can substitute regular sugar at a 1:1 ratio.
This makes around thirty two cookies. I got thirty four out of my batch, but I think that’s because I didn’t get all of the cookies exactly the same size. You will place mounded tablespoons of the cookie mixture onto a parchment paper lined sheet pan. They don’t spread out like most cookies, so you can get several on a big sheet pan. I was able to get all of my cookies on a full sheet pan. They are super simple to make, which is another one of my favorite things about them. I’m really not much of a baker, so if I can make these, ANYONE can. 🙂
Now, it’s just the two of us here, so obviously we aren’t going to be able to eat them all before they would spoil. I wrapped up several and placed them in the freeze for a later sweet craving. The rest I placed in an air tight container and placed in the fridge.
These cookies are gluten and grain free, so they are a great option for those of you with sensitivities. The mini chocolate chips I used are from Enjoy Life, and they are dairy free as well.
Coconut Chocolate Chip Macaroons
- 3 large egg whites
- 1/2 cup coconut palm sugar
- 1/4 tsp sea salt
- 3 cups unsweetened coconut flakes
- 1/4 cup mini semi-sweet chocolate chips
Preheat your oven to 350° F. Line a baking sheet with parchment paper.
In a medium sized bowl, whisk the egg whites, salt and coconut sugar together until frothy. Using a fork, stir in the coconut flakes until moistened.
Drop mounded tablespoons of the mixture onto the parchment paper. Place into the oven and bake, rotating halfway through the baking time, until the outside of the cookies start to look crispy, about 15-20 minutes. Even though they are brown, you should still be able to tell when they begin to turn a more crispy brown color. Remove from the oven, and place the baking sheet onto a cooling rack and let cool completely. These can be stored in an air tight container at room temperature for 3 days or in the fridge for up to five days. These also freeze well. Just let them defrost in the fridge overnight.
Recipe NotesThe number of cookies may vary depending on exactly how big your mounded tablespoons are.