White Chocolate Macaroons

120

By Ashton Swank

Prep Time:

Bake/Cook Time:

18m - 20m

Yield:

4 dozen cookies

These White Chocolate Macaroons are so easy to make and require only four ingredients that you probably already have on hand. White chocolate is drizzled on the top for a little extra flavor and pizazz and makes these cookies perfect for any kind of gathering. As an added bonus, these macaroons freeze really well too.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

6 egg whites
1 cup Dixie Crystals Extra Fine Granulated Sugar
6 1/2 cups sweetened shredded coconut
Optional, flavoring extract of choice (suggested: almond, vanilla, coconut)
8 ounces white chocolate

Directions

Preheat oven to 350ºF. Prepare cookie sheets with a silicone baking mat or parchment paper. Set aside.
In a large mixing bowl, whisk together egg whites and sugar until well combined and frothy. Mix in coconut.
Use a cookie scoop to place mounds of coconut mixture on a baking sheet. Keep scoops 1-2 inches apart to allow for a small amount of spreading.
Bake for 18-20 minutes until tops and edges are golden brown.
Let cool completely on baking sheet.
Melt white chocolate and drizzle a tablespoon over top of each macaroon. Let harden before serving.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Ashton Swank @keatseats.

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