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Chocolate Coconut Macaroon

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Recipe

Macaroon is always a delicious and healthy substitution of rich buttery cookies, they are so light and meringue gives the different texture when you bite into it; make some macaroons to delight your guests!

 

Yield

30 servings

Prep

10 min

Cook

60 min

Ready

3 1/6 hrs
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 large egg whites
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¼ teaspoon cream of tartar
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¼ teaspoon coconut extract
or imitation coconut extract
*
¼ teaspoon almond extract
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¼ teaspoon vanilla extract
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teaspoon salt
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1 cup sugar
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4 tablespoons cocoa powder
unsweetened
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3 tablespoons chocolate chips (semi-sweet)
or finely chopped chocolate
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3 tablespoons white chocolate chips
or finely chopped white chocolate
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Ingredients

Amount Measure Ingredient Features
4 large egg whites
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1.3 ml cream of tartar
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1.3 ml coconut extract
or imitation coconut extract
*
1.3 ml almond extract
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1.3 ml vanilla extract
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0.6 ml salt
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237 ml sugar
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6E+1 ml cocoa powder
unsweetened
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45 ml chocolate chips (semi-sweet)
or finely chopped chocolate
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45 ml white chocolate chips
or finely chopped white chocolate
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Directions

Position racks in upper and lower thirds of oven, preheat to 250°F.

Line 2 large baking sheets with parchment paper or baking mats, or coat with cooking spray.

Beat egg whites, cream of tartar, coconut, almond and vanilla extracts and salt in a large bowl with an electric mixer on medium-high speed until combined.

Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form, about 7 minutes.

Sift cocoa over the mixture and gently fold together with a rubber spatula until just incorporated.

Spoon the meringue into a gallon-size sealable bag (or pastry bag fitted with a ½-inch tip).

Seal the bag, pressing out as much air as possible.

If you are using a bag, then cut a ½-inch hole in one corner of the bag.

Pipe the meringue into 2-inch circles, about 1 inch apart, on the prepared baking sheets.

Make about 30 macaroons.

Bake on the upper and lower racks for 50 minutes.

Turn off the heat and let the meringues stand in the oven with the door closed until completely dry, about 1½ hours.

Melt semisweet and white chocolate separately and drizzle or pipe onto the cooled meringues.

Let stand until it sets.

Store in an air-tight container or freeze for up to 3 months.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 14g (0.5 oz)
Amount per Serving
Calories 4017% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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