These cookies, a tasty alternative to the traditional recipe with chocolate and almonds, are naturally gluten-free and would make a nice addition to any Passover or Easter dessert course.

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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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 (13)

68 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 30
  • 2 star values: 21
  • 1 star values: 3
Rating: Unrated
01/05/2011
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.
Rating: Unrated
01/02/2011
great for a gluten free diet.
Rating: Unrated
04/11/2009
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.
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Rating: Unrated
03/19/2009
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!
Rating: Unrated
01/18/2009
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.......
Rating: Unrated
01/16/2009
I left out the almonds and they were still yummy. SO easy it was ridiculous!
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Rating: Unrated
01/15/2009
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!
Rating: Unrated
01/14/2009
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.
Rating: Unrated
01/13/2009
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.
Rating: Unrated
01/13/2009
Could these be made using a mini muffin pan, and holiday muffin pan liners from Wilton????
Rating: Unrated
12/22/2007
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.
Rating: Unrated
11/18/2007
It only takes 20 minutes in my oven. 25 minutes will burn them.
Rating: Unrated
11/18/2007
It only takes 20 minutes in my oven. 25 minutes will burned them.