We were invited over to our neighbors house for dinner this past Saturday. They were celebrating their son’s visit from Australia—who happened to come baring great news—our neighbors learned that in just a few months they will be grandparents!
After I made the cake, I had some left over egg whites, and instead of making the usual… French Macarons. I made these very easy and super quick to make, coconut macaroons. The cacao nib and tiny bit of instant espresseo added an incredible dimension to them, they were a huge hit with the family.
- 14 ounces sweetened coconut, shredded
- ¼ cup cacao nibs
- ½ teaspoon instant espresso powder
- ¼ teaspoon kosher salt
- 3 large egg whites
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup semi-sweet chocolate (optional)
- Place a rack in the center of the oven and pre-heat to 325 degrees f. Line to baking sheets with a silicone mat or parchment paper.
- In a medium bowl stir together coconut, cacao nibs, instant espresso, and salt. Set aside.
- In a clean bowl whip egg whites using a handheld mixer fitted with the whisk attachment until they soft peaks form. Sprinkle sugar into the egg whites in a slow steady stream while continuing to beat, add vanilla extract and beat until medium to hard peaks form.
- Carefully fold in coconut mixture into meringue. Using a #70 cookie scoop, scoop batter and place onto baking sheets. Bake for 15-17 minutes or until tops turn a slight light golden brown. Allow cookies to cool on baking sheet then transfer to a cooling rack.
- If desired melt the semi-sweet chocolate in the microwave and drizzle over the macaroons. Once chocolate has set, transfer cookies to an airtight container.