Chocolate-Drizzled Almond Coconut Macaroons

• Vegetarian

• Refrigerated

  • 4 Egg whites

• Baking & Spices

  • 1 tsp Almond extract
  • 3/8 cup Flour
  • 1/4 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 Sprinkles
  • 2/3 cup Sugar

• Oils & Vinegars

  • 1 tsp Coconut oil

• Nuts & Seeds

  • 2 2/3 cups Coconut, sweetened flaked

Found on jessfuel.com

Description

Ingredients

• 2⅔ cups sweetened flaked coconut
• ⅔ cup sugar
• ¼ cup + 2 tbsp flour
• ¼ tsp salt
• 4 egg whites
• 1 tsp almond extract
• 1 cup semi-sweet chocolate chips
• 1 tsp coconut oil
• Sprinkles, optional

Directions

• Preheat oven to 325 degrees. Line two baking sheets with parchment paper or silicone mats, and set aside.
• In a large bowl, combine coconut, sugar, flour and salt.
• Add the egg whites and almond extract and stir to mix well.
• Drop tablespoons of coconut mix onto prepared baking sheets. (The cookies wont spread much so you can put them pretty close together.)
• Bake 15-20 minutes, until just starting to turn golden brown on the tops and bottoms.
• Cool on the pan 10 minutes, then transfer to a wire rack to finish cooling.
• When the cookies are completely cool, place the chocolate chips and coconut oil in a small microwave-safe bowl, and microwave 30 seconds. Stir, then cook another 30 seconds and stir. Repeat in 10 second intervals until chocolate is melted and smooth.
• Drizzle chocolate over cookies and top with sprinkles, if desired. Let cool completely and then store in an airtight container.