Buckeye Macaroons - Ohio Eggs

Ingredients

4 egg whites, room temperature

2/3 cup sugar

1/4 tsp salt

1 1/2 tsp vanilla extract

1 cup creamy peanut butter

6 cups unsweetened shredded coconut

2 cups semisweet chocolate chips

1 Tbsp coconut oil

Directions

Preheat oven to 350 degrees. In a large bowl, add the egg whites, sugar, salt and vanilla extract. Using an electric mixer, blend ingredients together for a few minutes until combined and it starts to get a little frothy.
Place the peanut butter in a microwave-safe bowl and heat on high for 30 seconds so it’s pourable. Slowly add the peanut butter to the egg mixture while stirring the entire time. Then gently mix in the coconut.
On a large baking sheet lined with parchment paper, place rounded scoops of the mixture (about a Tbsp in size) about 1 inch apart. Bake for 18-20 minutes or until golden brown. Cool completely.
In a microwave-safe bowl, add the chocolate chips and coconut oil. Heat in 15-30 second increments, stirring in between, until chocolate is melted. Carefully dip the bottoms of each cookie into the chocolate and then place back onto the lined baking sheet. Place the cookies in the fridge or freezer for about 10 minutes so the chocolate can set.
Cookies can be stored in an airtight container for about a week.