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
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
- Preheat oven to 350°F/175°C.
- While oven preheats, place coconut in a single layer on a baking sheet covered with Silicone Wonder® Mat.
- 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 Power Chef® base. With Whip Accessory, whip until soft peaks form.
- Add remaining ingredients, and whip until blended.
- Fold in toasted coconut using Silicone Spatula.
- Using a teaspoon, drop spoonfuls of the mixture onto the baking sheet, still covered with Silicone Wonder® Mat.
- Place cookies in oven and bake 15-20 minutes until outside is set but the insides should still be moist.
