These white chocolate strawberry macaroons are a great way to spread a little love … to your special someone or your favorite food blogger!
Some of us blog as a hobby, while for others, it’s a full-time job. But there are a few things we all have in common, most important being our love of food … and our desire to share it with those we love.
Today, I’m sharing some #FoodBloggerLove for one of my favorite food bloggers … Liz from That Skinny Chick Can Bake!
I’ve followed Liz’s blog for as long as I can remember … and I’m pretty sure I drool over everything she bakes. Seriously, folks … Ding Dong cake, Frangelico French silk pie, fried apple pies, raspberry Chambord brownies, Whopper cookies … how could you not love this woman?!?!
In order to show my #FoodBloggerLove for Liz, I wanted to put my spin on one of her recipes … one that would be just for her.
Since Liz is the only macaroon lover in her house, she doesn’t make them very often so I decided to tweak her recipe for classic macaroons to add some flavors that say love to me — strawberries and white chocolate, of course — and since none of us want to be tempted by an entire batch of cookies, my version is just the right amount for one person … or two if you decide to share!
Liz – I truly hope you love these macaroons as much as I love your recipes!
- 2 small egg whites
- ¼ cup sugar
- ⅛ teaspoon salt
- ¼ teaspoon vanilla extract
- 1 7-ounce package sweetened shredded coconut
- ¼ cup dried strawberries, lightly crushed
- ¼ cup white chocolate chips
- Preheat the oven to 325°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the egg whites, sugar, salt, and vanilla until well-combined and frothy. Fold in the shredded coconut, then stir in the dried strawberries and chocolate chips until everything is fully incorporated.
- Using a large cookie scoop, drop the coconut mixture by packed scoops on to the prepared baking sheet. Bake until lightly golden brown around the edges, about 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer the cookies to a rack to cool completely.