Which situation do you run into more often, having leftover egg whites or egg yolks? In my case, I often have leftover egg whites because I use egg yolks for dishes like Chicken Karaage and Kakiage Don.
One night I happened to have one egg white leftover and I remembered my friend Sissi’s Easiest Chewy Coconut Cookies recipe on her blog With a Glass. Her recipe requires just three ingredients: egg whites, sugar, and shredded unsweetened coconut. It just so happens that I had everything in my kitchen. And in less than 30 minutes…
(image from my Instagram)
Unbelievably easy and DELICIOUS coconut macaroons!
Since then I got hooked and started making more coconut macaroons including chocolate covered ones.
My husband who is not into coconut snacks said these chocolate covered coconut macaroons are “surprisingly” delicious. The best one I made so far was the coconut macaroons dipped in semisweet chocolate from Scharffen Berger. Ohhh I ate more than I should (absolutely no self-control!). I shared them with my next-door neighbor and she raved about those macaroons as well! If you love coconut snacks, these are simply PHENOMENAL!
If you don’t have egg whites available, then crack a fresh egg and use the leftover egg yolks to make one of the following recipes:
- Green Tea Crème Brûlée (5 egg yolks)
- Pineapple Upside Down Cake (3 egg yolks)
- Green Tea & White Chocolate Cookies (2 egg yolks)
- Crème Caramel (Purin) (2 egg yolks)
- Almond Cookies (1 egg yolk)
- Sesame Cookies (1 egg yolk)
To write this post, I did a little research on coconut macaroons and found out that many recipes require sweetened condensed milk. Sissi’s recipe does not use sweetened condensed milk and it worked perfectly for me as I don’t usually have it in my pantry.
Also, this recipe uses unsweetened shredded coconut instead of sweetened one. If you are going to use sweetened one, please adjust the amount of sugar. Unsweetened shredded coconut is available here online.
I wrote this recipe PER ONE EGG WHITE, so you can multiply the rest of ingredient amount according to how much egg whites you have. I hope you enjoy this recipe!
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- 1 large egg white
- 4 Tbsp sugar
- 1 cup unsweetened shredded coconut
- ¼ tsp pure vanilla extract (optional)
- 1/8 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (optional)
- ⅔ cup chocolate chips (⅔ cup = 4 oz or 114 g) (or good quality chocolate)
Gather all the ingredients.
- Preheat oven to 325° F (165° C) degrees. Line a baking sheet with parchment paper.
- In a medium bowl, lightly beat the egg white with a tea spoon until foamy. Add sugar, vanilla, and salt and mix everything.
- Add coconut and stir until well mixed. You should be able to form balls with two tea spoons. They should be moist and sticky but egg white shouldn’t be too visible because egg whites are runny once they are heated in the oven. Each egg white size is different, so you may need to adjust the consistency with additional sugar or coconut.
- Roughly divide into 8 parts. Form into balls with two teaspoons and place them on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart. Bake them until slightly golden, about 15-20 minutes.
- Remove baking sheet from oven to a wire rack, and let macaroons cool on baking sheet.
- Melt the chocolate in a bowl over a pan of boiling water. I used microwave method: put the chocolate in a microwave safe bowl and keep stirring the chocolate every 15 seconds until chocolate is melted and smooth. Do not overcook chocolate in microwave.
- Lay out a large piece of parchment paper. Dip the bottom of macaroons into the chocolate and placed them on the paper to dry. If you still have extra chocolate left, drizzle the tops with chocolate for aesthetics.
- Let the macaroons sit until the chocolate has dried. These keep well in airtight container for up to 3 days.
Adapted from With a Glass.
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