Macaroon “Cake” Pops

Preheat oven to 300 degrees F. 2. In a bowl stir the coconut, sugar, and egg whites together. Mixture should be very wet. 3. On a parchment lined baking sheet, place 2 inch round cookie cutter. Drop in 1-2 tsp. of coconut mixture. Press the coconut down with your finger until it is packed down and even. Carefully lift up the cookie cutter to reveal the round macaroon. Carefully slide a lollipop stick under the macaroon. Continue until all the macaroon batter is finished. The macaroons can be spaced close together, they don’t spread. 4. Bake at 300 degrees F for 20-30 minutes until light brown and toasted. Cool on parchment paper. Once cooled, carefully peel the macaroon off of the paper. Don’t lift off the paper using the stick, it could fall off of the macaroon. You can also slide a knife under the pops to remove from the parchment paper. Once removed, it is time to decorate. Get creative! 5. In a heatproof bowl, melt the chocolate chips with the oil in the microwave. Microwave for 10 seconds and stir. Keep microwaving for 10 seconds at a time and stirring in between to be sure the chocolate doesn’t burn.Once the chocolate is smooth, dip the macaroons in the chocolate and place on a clean piece of parchment paper to firm up. Leave them like that or sprinkle with toasted coconut or sprinkles. Place on clean piece of parchment paper to firm up.