• 3 egg whites
  • 2 tbsp. water
  • ¾ cup sugar
  • ¼ cup potato starch
  • 2 cups shredded unsweetened coconut
  • 1 cup chocolate chips
  • 1 gallon-size zip-top bag


  1. Pour the water into a saucepan over low-medium heat. Add the sugar in small increments until dissolved. Set aside.
  2. Mix the shredded coconut and potato starch together in a bowl. Pour in the sugar syrup and mix.
  3. Whisk or beat the egg whites until they forms stiff peaks. Gently fold the egg whites into the coconut mixture.
  4. Scoop out small balls and place them on a baking sheet.
  5. Bake at 350°F/180°C for 20 - 25 minutes.
  6. Melt the chocolate and pour into a zip-top bag. Cut a small hole in the corner and drizzle over the macaroons.

Yields: 12 - 15 cookies