White and Chocolate COCONUT MACAROONS

I often prepare recipes that include in their ingredients only egg yolks – Pasta alla Carbonara, Fresh Pasta, Zabaione, just to give an example.  And I always have the same problem … egg whites! What can I prepare with them? An omelet only with whites? So sad. Meringues? So sweet. Macaroons? So good!

This morning while preparing breakfast I opened the fridge and discovered 5 egg whites – left from our Pasta alla Carbonara eaten yesterday night. I looked into the pantry and I found all the ingredients I had in mind to prepare a quick dessert for Sunday lunch: some coconut, cocoa powder and chocolate chips. Things, to be honest, that never lack in my kitchen.

I decided to make some Coconut Macaroons: Easy, Fast, Delicious biscuits.

Ingredients for WHITE COCONUT MACAROONS

2 egg whites
3/4 cup white sugar
2 and 1/2 cups shredded coconut (unsweetened. If you use sweet coconut, reduce the sugar amount)
1 pinch salt
2 teaspoons pure vanilla extract

Ingredients for CHOCOLATE COCONUT MACAROONS

2 egg whites
3/4 cup white sugar
2 and 1/2 cups shredded coconut (unsweetened. If you use sweet coconut, reduce the sugar amount)
1 pinch salt
2 teaspoons pure vanilla extract
1/4 cup cocoa powder
1/4 cup semi sweet chocolate chips

Preheat the oven to 350° F.

Combine together all the ingredients in a large mixing bowl.
Mix well, using a spoon and, if necessary, your hand.
Spoon the mixture onto a baking sheet covered with some parchment paper forming some mounds.
Cook for 15/20 minutes until golden brown.
Let the Macaroons cool on a wire rack.