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“To be a Christian means to forgive the inexcusable, because God has forgiven the inexcusable in you.” ~C.S. Lewis

Best-Ever Macaroons

Ingredients:

For plain macaroons

    • Cooking spray
    • 3 large egg whites
    • 2/3 c. granulated sugar
    • 1/2 tsp. pure vanilla extract
    • Pinch kosher salt
    • 5 c. sweetened shredded coconut

For chocolate macaroons

    • 1/4 c. unsweetened cocoa powder
    • 1 1/2 c. chocolate chips, melted, divided
    • 1 tbsp. coconut oil

Directions:

To make plain macaroons

Preheat oven 350° and line two large baking sheets with parchment paper and grease with cooking spray.

In a large bowl, whisk together egg whites, sugar, vanilla, and salt until the mixture is light and foamy. Fold in shredded coconut.

Using a medium cookie scoop or a tablespoon, scoop evenly sized mounds onto prepared baking sheet. Bake for 25 minutes, then let cool completely on baking sheets.

To dip in chocolate: In a medium bowl, melt together 1 tablespoon coconut oil with 1 cup chocolate chips. Dip bottoms of cooled macaroons in chocolate mixture, then drizzle tops with remaining mixture.

To make chocolate macaroons

Preheat oven 350° and line two large baking sheets with parchment paper and grease with cooking spray.

In a large bowl, whisk together egg whites, sugar, vanilla, and salt until the mixture is light and foamy. Fold in cocoa, one-third the melted chocolate, and shredded coconut until evenly combined.

Using a medium cookie scoop or a tablespoon, scoop evenly sized mounds onto prepared baking sheet. Bake for 25 minutes, then let cool completely on baking sheets.

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