Lisi of Lisi’s Luscious Desserts shares these delicious little golden nuggets of coconut filled joy. These little gems were so good – so flavorful, moist, and EASY. The chocolate chips add a great sweet option.
Coconut Chocolate Chip Macaroons
2 large eggs, well beaten (room temp if you remember)
1/2 cup sugar
generous pinch of salt
1 teaspoon vanilla extract (use almond if you prefer)
3 cups sweetened shredded coconut
chocolate chip option – add about 1/2 cup to the mixture.
Preheat the oven to 350. Line sheet pans with parchment paper. In a large bowl, mix together the eggs, sugar, salt and vanilla extract. Add the coconut and mix to incorporate. Drop by generous teaspoons onto the baking sheet. I used my smallest cookie scoop and pressed the mixture in it. If you don’t have one, try to smoosh coconut into a small spoon and drop the dough out onto the pan.
Bake for 20-30 minutes – until they are golden around the edges and a little golden on top. If you bake each pan one at a time, they will need closer to 20 minutes in the oven. If you put 2 pans in together, you should switch racks halfway through and they will likely take a bit longer to cook.