Funfetti Coconut Macaroons
Serves: About 24
  • 1½ cups coconut (sweetened or unsweetened)
  • ⅓ cups sugar
  • 2 egg whites
  • ¼-1/2 cup rainbow sprinkles
  • ½ cup chocolate chips + 1-2 tsp. vegetable oil (optional)
  1. Preheat the oven to 300 degrees F.
  2. In a medium sized bowl, stir the coconut flakes, sugar, and egg whites until combined and very wet. Fold in the sprinkles.
  3. On a parchment lined baking sheet place a small cookie cutter down. Fill with 1-2 tsp. coconut mixture. With a finger, press down until fully packed down and even. Carefully lift the cookie cutter to reveal the shape.
  4. Continue until all the coconut is finished. The macaroons can be positioned close together since they do not spread.
  5. Bake for 20-30 minutes until the edges are slightly browned and toasted. Allow to cool on cookie sheet.
  6. (Optional) In a heatproof bowl, melt the chocolate chips with the oil in the microwave. Microwave for 10 seconds and stir. Keep microwaving for 10 seconds at a time and stirring in between to be sure the chocolate doesn't burn.
  7. Once the chocolate is smooth, dip the macaroons in the chocolate and place on a clean piece of parchment paper to firm up.
Recipe by Lil' Miss Cakes at