Cookies/ Keto Friendly Desserts & Sweets

Chocolate-Dipped Coconut Macaroons

Chocolate-Dipped Coconut Macaroons
Yields 20
  1. 4 egg whites
  2. 2/3 cup sugar
  3. 3 tablespoons light corn syrup
  4. 1/4 teaspoon fine sea salt
  5. 6 tablespoons H-E-B Organics unbleached, all-purpose flour
  6. 1 teaspoon coconut extract
  7. 1/2 teaspoon vanilla extract
  8. 1 (7 ounce) packages H-E-B Organics unsweetened shredded coconut
  9. 1 (10 ounce) package H-E-B Organics semisweet chocolate baking chips
  10. 1 teaspoon H-E-B Organics coconut oil
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  1. Line two cookie sheets with parchment paper. Preheat oven to 325.
  2. With the whisk attachment of an electric mixer, beat the egg whites until peaks form. Add the sugar, corn syrup, and salt, whipping until glossy and the mixture forms stiff peaks.
  3. Stir in the flour and extracts, then the coconut.
  4. Use a 2-tablespoon cookie scoop to portion the dough onto the prepared sheets. Bake for 20 minutes until lightly golden and set. Remove from the cookie sheet and cool on a wire rack.
  5. Place the chocolate in a glass or metal bowl over a pan of simmering water. Stir until melted. Remove from heat and stir in the coconut oil.
  6. Dip the cooled cookies into the melted chocolate and place on waxed paper-lined cookie sheets. Refrigerate for 30 minutes, or until set.
Adapted from Bake at 350
Adapted from Bake at 350
The Keto Diet Recipe Cafe



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