Coconut Chocolate Chip Macaroons

Recipe adapted from thekitchn.

Ingredients:
1 6oz package of sweetened shredded coconut
3 egg whites
1/4 cup of sugar (I used sugar in the raw)
1/4 teaspoon of salt
2 teaspoons of vanilla
1/4 cup of chocolate chips

First, I mixed the egg whites, salt, vanilla, and sugar until it was very frothy and bubbly. Then I dumped in the coconut and mixed it all around until everything was nice and wet. Then, I mixed in the chocolate chips. After that, we lined a baking sheet with tin foil, preheated the oven to 350 degrees, and then molded the coconut mixture into as tight little balls as we could. Everything was cooked for 20 minutes. After you remove them from the oven, let them cool for 5 minutes. This allows them to harden a lot better. Then, move to a wire rack to further let them harden.

Fresh out of the oven

Fairly gross super sugary/coconutty egg white
scrambled eggs with remaining goop that we
couldn't fit into the macaroons

Up close.

To change for next time: Use one less egg white or try making into a meringue instead. Use a little less vanilla and possibly even less sugar.