Preheat oven to 350 F and line with cookie sheet with parchment paper.
In a large bowl, whisk together egg whites, honey, salt and vanilla. Once combined, add in unsweetened shredded coconut and mix with your hands until well combined. Let it rest 15 minutes to reduce moisture level.
Make little mounds (about 1 TBsp and place them on a parchment-lined cookie sheet.
Bake in oven until edges of the cookie are golden (about 15 minutes). Let cool on a wire rack in the refrigerator (but don't get rid of the parchment-lined cookie sheet. you will still need it.)
Meanwhile, melt the chocolate chips. Once the macaroons cools, you can easily remove it from the parchments paper and refrigerate.
Repeat this for every macaroon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (99g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 141 (71%)|
|Amt Per Serving||% DV|
|Total Fat 15.6g||21 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 19.1mg||6 %|
|Sodium 967.2mg||33 %|
|Potassium 175.5mg||5 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 8.8g|
|Protein 6.3g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 198
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