White Chocolate & Lavender Coconut Macaroons

White Chocolate & Lavender Coconut Macaroons

A touch of lavender blends with white chocolate to make White Chocolate & Lavender Coconut Macaroons, a gluten-free treat.

White Chocolate & Lavender Coconut Macaroons
Yield: 22 cookies • Preparation: 20 minutes • Bake: 12 to 13 minutes
Write a review
  1. 1½ cups sweetened flaked coconut
  2. 2 ounces finely chopped white chocolate, such as Ghirardelli
  3. ¼ cup sugar
  4. ¼ teaspoon dried culinary lavender, such as McCormick’s
  5. ⅛ teaspoon salt
  6. 2 egg whites
  1. Preheat oven to 325°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In the work bowl of a food processor, pulse coconut 2 to 3 times to chop slightly.
  4. In a medium bowl, combine coconut, white chocolate, sugar, lavender, and salt, stirring to blend. Add egg whites, stirring until mixture is uniformly moist.
  5. Using a levered 1-teaspoon scoop, drop coconut mixture 2 inches apart onto prepared baking sheet.
  6. Bake until macaroons are set and edges are golden brown, 12 to 13 minutes. Transfer to a wire rack, and let cool completely. Store in an airtight container at room temperature.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime March/April 2015


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.