Coconut Macaroons with a chocolatey, gingery twist

Coconut Macaroons with a twistCoconut Macaroons with a twist

I LOVE coconut macaroons. DH loves mango key lime pie. And they ALWAYS get made at the very same time in our house. Do you know why? My coconut macaroons require 4 egg whites, and mango key lime pie requires 4 egg yolks. What a perfect marriage of delightful tropical ingredients made in my tropical kitchen!

4 egg whites

1 tsp vanilla

1/8 tsp salt

1 cup sugar

1 8 oz package UNSWEETENED coconut flakes (shredded flakes from Let’s Do Organic are my favorite for these cookies)

2 TBL chopped candied ginger (homemade is awesomely easy and tasty if you haven’t tried it!)

2 TBL mini-chocolate chips or chopped fine chocolate chunks

Beat egg whites with vanilla and salt until nice and foamy/bubbly. Add sugar and continue beating until well incorporated. Fold in the coconut, ginger and chocolate and mix well.

Using an ice cream scoop, scoop up your mixture. If you have one of the scoops with the release bar thingy, it works really well for these! Pack the spoon tightly pressing down into the spoon with the palm of your hand, then squeeze to release onto your prepared, greased cookie sheet or a silpat lined pan. I get about 12-13 mounds usually with my scoop–they’re NICE big sized scoops of yumminess!

Bake for about 20 minutes at 350, then turn off the oven and let them sit in the oven for another 10-15 minutes or so. Take them out to cool and then enjoy!

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