YOUR SOLIN GENERATED RECIPE
Chewy Coconut Macaroon Cookies
Oven-baked shredded coconut and egg white macaroons offering a delightfully chewy texture and a sweet, toasted aroma.
INGREDIENTS
0.75 cup egg whites
1 scoop vanilla protein powder
0.5 cup unsweetened shredded coconut
1 tbsp honey
1 tsp vanilla extract
0.25 tsp sea salt
PREPARATION
Preheat your oven to 325°F and line a baking sheet with parchment paper to prevent sticking.
In a clean glass bowl, whisk the egg whites until they are very frothy and have doubled in volume.
Carefully fold in the vanilla protein powder, shredded coconut, honey, vanilla extract, and sea salt using a spatula.
Portion the dough into 6 even mounds on the baking sheet, pressing slightly to form thick discs.
Bake for 14 to 16 minutes until the bottoms are golden and the coconut is toasted on top.
Allow the macaroons to cool completely on the wire rack to ensure they reach their maximum chewiness.