Christmas Coconut Macaroons

Coconut Macaroons are delicious, gluten-free cookies made with just a couple of ingredients. They are easy to make and come together in a matter of minutes. Make these with your kids and watch their eyes light up

1 1/4 cup sweetened shredded coconut (180g)
2 tsp coconut oil
1/2 cup granulated sugar (100g)
2 Egg Whites (60g)
1 tsp vanilla extract

1/2 cup white chocolate chips 
green and red sprinkles

• Place the oven rack in the middle and preheat your oven to 250°F. 
• Line a small baking sheet with parchment paper and set aside. 
• In a small bowl, combine coconut, coconut oil, egg whites, sugar, and vanilla until the mixture is sticky.
• Using a small or medium ice cream scoope, tightly pack each scoop and release onto the parchment paper.
• Bake for about 25-30 minutes for larger-sized macaroons (about 7 pieces) and about 20 minutes for smaller-sized (12-15 pieces) macaroons. 
• Once baked remove from the oven and allow to completely cool.
• In a small bowl, microwave the chocolate in 10 second intervals
• Mix well between each until the chocolate chips just start to melt. 
• Continue whisking until the chocolate is completely melted. 
• If it needs a little bit more time, do not heat for more than 5 seconds at a time at this point.
• Dip the bottom of each macaroon into the white chocolate
• Immediately into the emerald sprinkles and place on parchment paper to set. 
• Drizzle the remaining chocolate with a fork over all of the macaroons and pop on some red sprinkles.

Recipe: Momsdish