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Chocolate-Coconut Macaroon Cups

Chocolate-Coconut Macaroon Cups

Everyday Food, April 2006 http://www.marthastewart.com/341751/chocolate-coconut-macaroon-cups
2.933335
Rated
58.6667100(30)30
  • Prep Time 10 minutes
  • Total Time 50 minutes
  • Yield Makes 12

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.

Cook's Note

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

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