No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chocolate-Coconut Macaroon Cups

  • prep: 10 mins
    total time: 50 mins
  • yield: Makes 12

advertisement

advertisement

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

Cook's Note

Cookies keep in an airtight container at room temperature up to 3 days.

Directions

  1. Step 1

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

  2. Step 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. Step 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.

Source
Everyday Food, April 2006

advertisement

advertisement

Reviews (13)

  • 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.

  • Bridy 2 Jan, 2011

    great for a gluten free diet.

  • lhodd 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.

  • 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!

  • 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.......

  • mamainmansfield 16 Jan, 2009

    I left out the almonds and they were still yummy. SO easy it was ridiculous!

  • 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!

  • 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.

  • 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.

  • craftncook 13 Jan, 2009

    Could these be made using a mini muffin pan, and holiday muffin pan liners from Wilton????

  • kato 22 Dec, 2007

    I made these using mini tart pans, which doubled the quantity. I cooked them for about 22-25 minutes and they were excellent. They taste similar to an Almond Joy's, except you can't eat just one. They are easy to make and have become one of my husband's favorites.

  • ykykit 18 Nov, 2007

    It only takes 20 minutes in my oven. 25 minutes will burn them.

  • ykykit 18 Nov, 2007

    It only takes 20 minutes in my oven. 25 minutes will burned them.