Chocolate Cloud Macaroons

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Egg whites

• Baking & Spices

  • 1 cup Chocolate chips
  • 1/4 tsp Salt
  • 2/3 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2 tsp Coconut oil

• Nuts & Seeds

  • 1 14oz package Coconut, sweetened
  • 2/3 cup Macadamia nuts

• Dairy

  • 1/4 cup Condensed milk, sweetened

Found on meaningfuleats.com

Ingredients

• 1 14oz package sweetened coconut
• 1/4 cup sweetened condensed milk (I use this dairy-free condensed coconut milk)
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 4 egg whites
• 2/3 cup sugar
• 1 cup chocolate chips
• 2 teaspoons coconut oil
• 2/3 cup finely chopped macadamia nuts

Directions

• Preheat the oven to 325F. Line a baking sheet with a silicone baking mat (preferred) or parchment paper.
• In a large bowl, mix together the shredded coconut, sweetened condensed milk, vanilla and salt until combined.
• In a medium bowl, place the egg whites. Beat on medium speed, adding the sugar slowly over 3-4 minutes. Increase the speed to high and beat until stiff peaks form, about 4-5 minutes more.
• Fold the egg white mixture carefully into the shredded coconut mixture, until just combined being careful not to overmix. Scoop out 1 1/2 tablespoon-sized mounds onto the baking sheet, about 2 inches apart.
• Bake the cookies for 20-25 minutes until lightly golden. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
• Combined the chocolate chips and coconut oil. Set the bowl over a pot of simmering water and stir until melted. Alternatively you can melt the chocolate in the microwave at 50% heat stirring every minute until melted.
• When the cookies are cool, drizzle the top of each with some melted chocolate. Top with a sprinkle of macadamia nuts. Let the chocolate set and enjoy!
• Keep leftover cookies in an airtight container at room temperature for up to 2 days.