Ingredients:

  • 14 ounces (400g) sweetened shredded coconut
  • 1/2 cup (100g) granulated sugar
  • 4 large egg whites
  • 1/4 teaspoon (1.25ml) almond extract (optional)
  • Pinch of salt
  • 4 ounces (115g) bittersweet chocolate chips (kosher for Passover, optional)
  • 1 teaspoon (5ml) coconut oil (or other neutral oil, optional)

Instructions:

  1. Combine the shredded coconut, sugar, and salt in a large mixing bowl.
  2. In a separate bowl, whisk the egg whites until stiff peaks form.
  3. Gently fold the whipped egg whites into the coconut mixture. Add the almond extract, if using.
  4. Use a spoon or cookie scoop to drop rounded mounds of the mixture onto a baking sheet lined with parchment paper.
  5. Bake in a preheated oven until golden brown around the edges. Watch them carefully.
  6. Let the macaroons cool completely on the baking sheet before removing.
  7. If making chocolate drizzle: Melt the chocolate chips with coconut oil in a double boiler or heat-safe bowl over simmering water. Stir until smooth.
  8. Drizzle the melted chocolate over the cooled macaroons (optional).
  9. Let the chocolate set completely before serving (optional).