Description
Light and crispy coconut macaroons and mango sorbet come together in this refreshing treat perfect for cooling off this summer. Bonus! Omit the white chocolate and wow your friends with this gluten-free, dairy-free dessert!
Ingredients
- 6 cups Shredded Coconut
- 1-⅔ cup Sugar
- 7 Egg Whites
- 12 ounces, weight White Chocolate Chips
- 1 pint Mango Sorbet
Preparation
1. Preheat oven to 325 F. Combine coconut, sugar and egg whites in a saucepan and place on medium heat. Stir constantly, about 12 minutes, until all ingredients are combined and the sugar has dissolved, leaving a sticky mixture.
2. Scoop the mixture onto parchment lined sheet pans in approximately 2” mounds.
3. Bake at 325 F for approximately 15 minutes, rotating the pan halfway through. The cookies will appear evenly golden and will no longer stick to the parchment. Remove from oven.
4. Allow cookies to completely cool while you melt the white chocolate chips.
5. Fill a saucepan halfway with water and bring to a simmer on the stove. Place chocolate chips in a heat-safe bowl that fits on top of the simmering water pan (make sure the bottom of the bowl doesn’t touch the simmering water). Stir constantly to avoid seizing the chocolate. Remove from heat once melted.
6. Dip the bottoms of the cooled cookies in the white chocolate. Set them back on the parchment lined baking trays to allow the chocolate to set. Once the chocolate has set, sandwich a scoop of sorbet between two cookies. Serve immediately or seal in airtight container and store in the freezer.
