Recipe for Coconut Macaroons with Desiccated Coconut

Ingredients:

• 3 cups desiccated coconut
• 1 cup coconut sugar
• 1/2 cup coconut flour
• 1/4 teaspoon salt
• 4 large egg whites
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract
• Optional: Dark chocolate for dipping

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 325°F (163°C).
   • Line a baking sheet with parchment paper.
2. Mix the Dry Ingredients:
   • In a large bowl, combine the desiccated coconut, coconut sugar, coconut flour, and salt. Mix well to ensure an even distribution of ingredients.
3. Whisk the Wet Ingredients:
   • In a separate bowl, whisk the egg whites until they form stiff peaks.
   • Gently fold in the melted coconut oil and vanilla extract.
4. Combine Wet and Dry Mixtures:
   • Gradually fold the egg white mixture into the bowl of dry ingredients. Mix until everything is well combined and forms a sticky, cohesive dough.
5. Shape the Macaroons:
   • Using a cookie scoop or your hands, form small mounds of the coconut mixture and place them onto the prepared baking sheet.
   • Leave some space between each macaroon to allow for spreading.
6. Bake to Perfection:
   • Bake in the preheated oven for approximately 15-20 minutes or until the edges are golden brown.
   • Keep an eye on them to prevent over-browning.
7. Optional Chocolate Dip:
   • If desired, melt some dark chocolate and dip the bottoms of the cooled macaroons. Allow the chocolate to set.
8. Cool and Enjoy:
   • Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Store:
   • Once fully cooled, store your coconut macaroons in an airtight container. They can be kept at room temperature for a few days or refrigerated for longer freshness.

These coconut macaroons are not only a treat for coconut enthusiasts but also a delightful, gluten-free option for those with dietary preferences. Enjoy the rich, tropical flavors in every bite!

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