Choconut Macaroons

2.7
(3)

These cookies call for chocolate chips and coconut.

1
Prep Time:
30 mins
Cook Time:
20 mins
Total Time:
50 mins
Servings:
18
Yield:
18 macaroons

Ingredients

  • ¼ cup white sugar

  • 2 tablespoons almond paste

  • 1 cup flaked coconut

  • ½ cup miniature semisweet chocolate chips

  • 3 egg whites

  • ½ teaspoon cream of tartar

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or grease lightly.

  2. In a medium bowl, blend together the sugar and almond paste using your fingers until the paste is completely worked into the sugar. Stir in the coconut and chocolate chips. In a clean dry glass or metal bowl, Whip egg whites and cream of tartar to stiff peaks. Fold half of the egg whites into the coconut mixture to lighten the batter. Gently fold in the remaining whites, being careful not to deflate. Drop by rounded teaspoonfuls onto the prepared cookie sheets.

  3. Bake for 20 minutes in the preheated oven, or until tops are lightly browned. Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.

Nutrition Facts (per serving)

62 Calories
3g Fat
9g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 62
% Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 10%
Sodium 22mg 1%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Total Sugars 7g
Protein 1g
Calcium 5mg 0%
Iron 0mg 1%
Potassium 60mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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