Coconut Macaroons

INGREDIENTS

• 6.2 0z. Egg Whites

• 17.6 oz. Ghirardelli Sweet Ground White Chocolate Powder

• 1.1 oz Honey

• 12.35 oz. Desiccated coconut flakes

• 2.5 oz. All purpose flour

• 0.2 oz. Vanilla Bean Paste

• Tempered 60% Cacao Chocolate Chips (as needed)

INSTRUCTIONS

1. Preheat oven to 177°C/350°F.

2. Combine all ingredients in a heavy-bottomed pan and cook over medium heat, stirring constantly until mix starts to brown.

3. Transfer mix to a bowl and cool slightly.

4. Portion out 12g servings using a 1 1/2" scoop.

5. Back for 15 minutes until evenly golden brown.

6. Once cool, enrobe with tempered dark chocolaate and let set.