Coconut Macaroons

This moist and chewy gluten free cookie is delish had with a cup of chai. Biting into one of these will transform you to warm and coco nutty Goa!

Ingredients

 3 egg whites whipped

 4 cups fresh shredded coconut

 ½ cup powdered sugar

 1 teaspoon Vanilla essence

 Dash of Salt to balance

 Melted Chocolate (optional)

Preheat oven to 180 C. In a large bowl beat the egg white, sugar, salt and vanilla until foamy and the sugar is mostly dissolved - at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened. Form 1 inch compact mounds and place on a baking tray lined with parchment paper. Bake until lightly golden brown, about 20 minutes. Make sure to rotate the pan to ensure even baking. Allow to cool completely on the baking sheets before enjoying. Drizzle the macaroons with some melted chocolate if desired. Cover leftover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature. Have fun trying out this easy Goan recipe during this festive season.