Coconut Macaroons

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INGREDIENTS:


3 egg whites at room temperature
200g coconut (fine)
1/3 cup sugar
1/3 cup flour
3 squares of white chocolate, finely chopped

Make about 22 coconut macaroons

DIRECTIONS:

  1. Beat egg white on medium high until frothy;
  2. Mix all the dry ingredients in a large bowl;
  3. With a spatula, fold the dry mixture into egg white;
  4. Preheat oven to 325F;
  5. Using a small ice cream scoop, scoop dough into a baking sheet lined with parchment paper;
  6. Bake for 20 minutes, remove immediately to wire rack to cool completely;
  7. Store in an air tight container.
Homemade coconut macaroons are chewy inside and crispy outside, and just the right amount of sweetness.

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