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Chocolate-Coconut Macaroon Cups

68

These cookies are naturally gluten-free and would make a nice addition to any Passover or Easter meal.

  • Prep:
  • Total Time:
  • Yield: Makes 12

Source: Everyday Food, April 2006

Ingredients

  • Nonstick cooking spray
  • 2 large egg whites
  • 1/4 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 7 ounces (one package) sweetened shredded coconut
  • 1/2 cup sliced almonds

Directions

  1. Preheat oven to 350 degrees. Coat a standard (12-cup) nonstick muffin tin with cooking spray.

  2. In a large bowl, whisk egg whites, sugar, cocoa powder, and salt until combined. Add coconut; mix with a fork until coated. Dividing evenly, spoon mixture into prepared tin, and pat in gently with moistened fingers; sprinkle with almonds, and pat on gently.

  3. Bake until almonds are golden, 25 to 30 minutes. Cool 10 minutes in tin. Run a thin metal spatula around macaroons to loosen them from pan; turn out onto rack, and cool completely.

Reviews Add a comment

  • Yankiwi
    5 JAN, 2011
    These weren't great but they were so easy I might try them again. I would add some chopped maraschino cherries, add the almonds before pressing into the pans and not press the mixture quite as much. I would bake for about 15 minutes and maybe lower the temperature. Next time I'll read the comments first.
    Reply
  • Bridy
    2 JAN, 2011
    great for a gluten free diet.
    Reply
  • MS10684808
    11 APR, 2009
    These are terrific and so easy. Great for Passover. I made them in mini tins todayand got 24, cut the almonds to 1/4 cup and the baking time to 18-20 min. For Weight Watcher followers, they are one point in the mini size with 1/4 cup almonds.
    Reply
  • craftgrrrrl
    19 MAR, 2009
    These are fantastic and so easy, I made them twice in two weeks. I made them in mini-muffin tins and cut the baking time to 15 minutes. I also eliminated the salt, and used a half macadamia nut pressed in the middle instead of the almonds. So good!
    Reply
  • craftncook
    18 JAN, 2009
    I bajked these this morning, and agree with the other posters that 20 min. was adequate baking time..........They were okay, but I really doubt I'll make them again. I LOVE chocolate and coconut, but these just didn't wow me....Next time I'll save the time and energy and just by a Mounds bar.......
    Reply
  • mamainmansfield
    16 JAN, 2009
    I left out the almonds and they were still yummy. SO easy it was ridiculous!
    Reply
  • AquaLayla
    15 JAN, 2009
    I made these and tasted the batter before baking them. I found the mixture to be a bit too sweet with the suggested amount of sugar and so I added 1/4 cup more of unsweetened cocoa (I am quite a chocoholic), and they tasted much better, however I found that even 20 miinutes was too long and will reduce the baking time to 15 minutes next time!
    Reply
  • 1Toffy
    14 JAN, 2009
    I will make these and cut the cooking time down per the comments. I may also use my mini muffin bite size pan. Also, since the cooking time is based on the browning of the almonds I will pre toast the almonds. Increase the sugar a tad. Almond Joy's are my favorite.
    Reply
  • emilybanco
    13 JAN, 2009
    I really, really wanted to love these--they are incredibly easy, there are only a few ingredients, and they're made in just one bowl. They're good, though--just not great. I will make them again, but next time I will increase the sugar just a tad (maybe 2 Tbsp) and I will definitely lower the cooking time, as another poster said. Mine were overcooked at 23 minutes. Agree that 20 minutes is enough.
    Reply
  • craftncook
    13 JAN, 2009
    Could these be made using a mini muffin pan, and holiday muffin pan liners from Wilton????
    Reply