Chocolate-Coconut Macaroons

Chocolate-Coconut Macaroons

A deli favorite from the streets of Manhattan, macaroons are a low-fat cookie perfect with coffee or an after-dinner drink. They keep well as long as they’re placed in an virtually airtight Tupperware® container and stored in the refrigerator or freezer.

Chocolate-Coconut Macaroons

Yield: 12

Serving Size: 1 cookie

Chocolate-Coconut Macaroons

Ingredients

  • 1½ cups sweetened coconut
  • 2 large egg whites, room temperature
  • 1/8 tsp. coarse kosher salt
  • 1 tbsp. unsweetened cocoa powder
  • 3 tbsp. granulated sugar
  • ¼ cup mini chocolate chips, optional

Instructions

  1. Preheat oven to 350°F/175°C.
  2. While oven preheats, place coconut in a single layer on a baking sheet covered with Silicone Wonder® Mat.
  3. Once oven is ready, place baking sheet into the oven 5-7 minutes or until coconut is light brown. Watch carefully so coconut doesn’t burn.
  4. Place egg whites and salt in base of Power Chef® base. With Whip Accessory, whip until soft peaks form.
  5. Add remaining ingredients, and whip until blended.
  6. Fold in toasted coconut using Silicone Spatula.
  7. Using a teaspoon, drop spoonfuls of the mixture onto the baking sheet, still covered with Silicone Wonder® Mat.
  8. Place cookies in oven and bake 15-20 minutes until outside is set but the insides should still be moist.
1½ cups sweetened coconut
2 large egg whites, room temperature
1/8 tsp. coarse kosher salt
¼ cup Simple Indulgence
Chocolate Dessert Blend
¼ cup mini chocolate chips, optional
Preheat oven to 350°F/175°C. While oven
preheats, place coconut in a single layer on
a baking sheet covered with parchment
paper. Once oven is ready, place baking
sheet into the oven 5-7 minutes or until
coconut is light brown. Watch carefully so
coconut doesn’t burn. Place egg whites and
salt in base of Whip ’N Prep Chef. Whip until
soft peaks form. Add dessert blend, replace
cover and whip until blended. Fold in toasted
coconut using Saucy Silicone Spatula. Using
a teaspoon, drop spoonfuls of the mixture
onto the baking sheet, still covered with
parchment paper. Place cookies in oven and
bake 15-20 minutes until outside is set but
the insides should still be moist.