Chocolate Capped Coconut SnowballsKelsey Banfield
When I am in the mood for a sweet nibble that isn’t chock full of extra calories I whip up these fun, easy treats. I always called them coconut macaroons until my daughter started calling them snowballs. Then I went ahead and dipped them in chocolate for a fun twist and we started calling them chocolate capped snowballs. No matter what we call them, the point is, these are probably the easiest cookies of all time to make. Simply combine four ingredients in a bowl, bake them for a brief 12 minutes and they are ready! You can leave these dipped or undipped in chocolate, that is up to you. Either way, they are the perfect treat that will hit the spot with your whole family.
Chocolate Capped Coconut Snowballs
2 cups shredded coconut
2 large egg whites
1/2 cup sugar
1 pinch salt
1/2 cup semisweet chocolate chips
1. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
2. Combine the shredded coconut, egg whites, sugar and salt in a large mixing bowl until everything is evenly incorporated. Form 2 inch round balls with your hands and place them on the baking sheet at least 1 inch apart. Bake for 12 to 14 minutes, or until the top of the coconut is lightly golden. Remove to a wire rack and allow to cool.
3. Melt chocolate chips in the microwave and dip the cooled cookies in the hot chocolate. Place cookies on a plate and place them in refrigerator and allow them to chill until the chocolate is set.