White Chocolate Macaroons

Products Used

Ingredients

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.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ashton Swank @keatseats.

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