Move those cans over to make room for a more modern take on the traditional macaroon!
This four-ingredient one-bowl recipe takes all of 10 minutes to pull together, and the results are truly chef’s kiss!
For these macaroons we used coconut chips - a supersized version of the standard flakes. They create an updated look and get wonderfully crunchy. That crunch is offset by the chewy cherry marshmallow and melty chocolate, and we can pretty much guarantee that these will fly off your dessert table!
Pre-heat the oven to 325 degrees; line 2 baking sheets with parchment paper.
Place the egg whites and sugar in a large bowl and whisk by hand till frothy and all of the sugar is dissolved. Add the coconut chips and fold in well; the coconut chips should be completely covered with the egg white mixture.
Gently fold in the chopped marshmallow twists.
Drop two-tablespoon sized scoops onto your prepared baking sheets; you should get about 24 scoops. Use clean damp fingers to gently shape the scoops and distribute the chopped marshmallows if some have more than others.
Bake till the coconut is golden brown; start checking at the 12-minute mark. Coconut burns very quickly so watch carefully once it begins to color.
Remove from the oven and let cool completely on the pans.
Notes
Coconut chips can be found at most grocery stores or online. If you can’t find them you can substitute with unsweetened coconut flakes.
