Who doesn’t love a coconut macaroon? These can be made with or without the chocolate, both variations taste great.

Makes 2 dozen cookies. Time: prep 20 min, cook 20-25 min.

Ingredients

• 10 oz unsweetened coconut
• 3 egg whites
• 1 tsp vanilla extract
• 1/3 cup granulated sugar
• 1/2 cup coconut milk
• 1/4 tsp salt
• 1 or 2 60% cacao bittersweet baking bar or whatever type sweetened baking chocolate you prefer

Method

• Combine egg whites, sugar, coconut milk and vanilla using a standing or handheld mixer. Cover with plastic wrap and place in fridge for about 1/2 hour- 1 hour, then mix again prior to folding in the coconut. Cover and refrigerate again about an hour to improve flavor and texture of final product.
• Preheat oven to 375 degrees and prepare baking sheet(s) with parchment to prevent sticking.
• Scoop out cookies onto baking sheet and flatten a bit with a spoon to facilitate even cooking.
• Bake for 20-25 minutes, depending on your oven. You will know they are done when they are lightly toasted to a golden brown.
• Remove from oven and cool on rack.
• If you want to dip them in chocolate, melt baking bar(s) in microwave. Cover a baking sheet with a piece of wax paper, then dip each cooled cookie in the melted chocolate. Place them upside down on the baking sheet and place in fridge to let the chocolate set.