New This Month

Chocolate-Coconut Macaroon Cups


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


  • 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


  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.

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