Coconut Macaroons with Chocolate Chips
- 4 egg whites
- Pinch salt
- 1/2 cup granulated sugar
- 4 cups shredded coconut, preferably sweetened
- 1/4 cup cake meal
- 1 tablespoon potato starch
- 3 tablespoons honey
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 375 F. Arrange the oven rack to upper third position. Line a baking sheet with parchment paper.
In a mixer bowl, whip the egg whites with the salt and slowly dusting in the sugar until stiff peaks form. Fold in the coconut, cake meal, potato starch, honey and chocolate chips. Make small mounds (using a spoon or pastry bag with large, plain tip) and deposit 12-14 large macaroons or 25-40 miniature ones. Place in oven, immediately reducing temperature to 350 F.
Bake until done, 18-22 minutes. Makes 12 large or 24-36 small
(You can also stipple these with melted chocolate)