31 Days of Holiday Cookies

BOB’S RED MILL HOLIDAY 2018 E-BOOK | 31 DAYS OF HOLIDAY COOKIES Coconut Macaroons MAKES: 24 COOKIES • PREP TIME: 30 MINUTES • COOK TIME: 12 MINUTES PASSIVE TIME: 45 MINUTES • DIFFICULTY: MODERATE 2 Egg Whites Pinch of Salt 1/2 cup Honey 1/2 tsp Vanilla Extract 2 cups Bob’s Red Mill® Shredded Coconut 4 oz Dark Chocolate 1 Tbsp Coconut Oil or Butter Instructions 1. Preheat oven to 350°F and line a baking sheet with parchment paper. 2. Whip egg whites and a pinch of salt to soft peaks. Slowly stream in honey and continue to whip to stiff peaks. Fold in vanilla extract and shredded coconut. 3. Portion 1 tablespoon per macaroon and space evenly on the prepared baking sheet; smooth tops if desired. Bake for 12 minutes, rotating halfway through baking time for even browning. Let cool completely before dipping in chocolate. 4. To finish macaroons, melt chocolate and coconut oil over low heat until completely melted. Remove chocolate from heat and gently dip the bottom of each macaroon to about 1/4 of the way up the side. Place dipped macaroons back onto the parchment lined baking sheet and let set about 30 minutes.