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!
Egg Yolk Recipes on Just One Cookbook
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)
Use Unsweetened Shredded Coconut
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 of mine uses unsweetened shredded coconut instead of sweetened one. If you are going to use a 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 the ingredient amount according to how many egg whites you have. I hope you enjoy this recipe!
- 1 large egg white
- ¼ cup sugar
- 1 cup unsweetened shredded coconut
- ¼ tsp pure vanilla extract (optional)
- ⅛ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (optional)
For the chocolate dipping (optional):
- ⅔ cup chocolate chips (4 oz; use good quality chocolate)
- Gather all the ingredients.
- Preheat oven to 325°F (165°C). For a convection oven, reduce cooking temperature by 25ºF (15ºC). 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 teaspoons. 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 the prepared baking sheet. Repeat with the remaining mixture, placing macaroons about 1 inch (2.5 cm) 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 the microwave method: put the chocolate in a microwave-safe bowl and keep stirring the chocolate every 15 seconds until the chocolate is melted and smooth. Do not overcook chocolate in the microwave.
- Dip the bottom of macaroons into the chocolate and placed them on the parchment 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. Enjoy!
- Keep the leftovers in an airtight container and store them at room temperature for up to 3 days.