Choconut Macaroons3 Reviews
- Prep: 30 min
- Cook: 20 min
- Ready In: 50 min
“These cookies call for chocolate chips and coconut.” - by Christine
Original recipe yields 18 macaroons
- Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or grease lightly.
- In a medium bowl, blend together the sugar and almond paste using your fingers until the paste is completely worked into the sugar. Stir in the coconut and chocolate chips. In a clean dry glass or metal bowl, Whip egg whites and cream of tartar to stiff peaks. Fold half of the egg whites into the coconut mixture to lighten the batter. Gently fold in the remaining whites, being careful not to deflate. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
- Bake for 20 minutes in the preheated oven, or until tops are lightly browned. Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.
Amount Per Serving (18 total)
- 62 cal
- 3 g
- 8.7 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"I doubled this recipe. Mixing the sugar and the almond paste took a lot of unexpected work, my fingers were so cramped up. Eventhough I packed the coconut when I measured it, I had to add extra to mak..." See moree the egg whites less runny. I used a small cookie scoop to get a nice mound of coconut. They kind of fell apart on the sheet but I just reshaped them and they held their shape when baked. After all that I was very pleased with the end result. They turned a nice golden brown and didn't ooze the egg whites out the bottom. I couldn't stop eating them either. They are so addicting. The almond paste is secret ingredient in these. It's a good idea to put the mini chips in the macaroon rather than dipping them in chocolate, easier too. Good recipe to try if you like coconut and chocolate. I will make again, just will have to find a short-cut with the almond paste and sugar, maybe have my husband do it. :)"
Chocolate Macaroons I
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