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Ginger Chocolate Chip Macaroons
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2 Dozen
Author Lora Wiley-Lennartz
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14
oz
sweetened shredded coconut
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1+1/3
cups
chopped crystallized ginger
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1
cup
mini chocolate chips
divided
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2
eggs
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1
cup
white granulated sugar
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3
Tablespoons
melted unsalted butter
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Preheat oven to 325F.
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Line two baking sheets with parchment paper.
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Place the shredded coconut in a bowl.
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In a separate bowl, beat the eggs together with a fork.
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Add the eggs, melted butter, and sugar to the bowl. Mix to combine.
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Fold in the ginger and 1 cup of the chocolate chips.
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Wet your hands and form balls to lay on the prepared baking sheets. Squeeze gently to mold the cookie together.
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Place in oven and bake for 20 minutes.
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Remove from oven. Let cool on the baking sheets for 10 minutes.
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Transfer to wire racks to cool completely.
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Plate & Serve.