Sunday, April 27, 2014

Chocolate-Almond Macaroons

Here's a nice cookie recipe for spring. These macaroons are chewy, chocolatey and, thanks to the almonds on top, a little crunchy. Plus, they are gluten free, something I've become more interested in lately ... more on that another day. 

Chocolate-Almond Macaroons

2 large egg whites
1/4 cup sugar
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
2-1/3 cups (or a 7 oz bag) sweetened shredded coconut
1/3 cup sliced almonds

1) Preheat oven to 350 degrees. Coat a standard 12-cup muffin tin with cooking spray.

2) In a large bowl, whisk egg whites with sugar, cocoa powder and salt until combined. Add coconut and mix with a fork until well coated.

3) Dividing evenly, spoon mixture into prepared tin and pat in gently. Sprinkle almonds evenly over tops and press in gently.

4) Bake until almonds are golden, about 25 to 30 minutes. Cool 10 minutes in tin. Run a thin metal spatula around edges of macaroons to loosen them from pan. Remove carefully from cups and transfer to a rack to cool thoroughly. Store in an airtight container at room temperature for up to three days.
Adapted from Everyday Food


  1. Yum!!
    My mom made a very similar recipe when I was a kid. I really need to try these. Love almonds.

    Hope you're well.

  2. We were so inspired by your blog post that we decided to make them this afternoon. Simply delicious!!! Simple to make and so tasty!

  3. Yummm! The ingredients are so simple and nutritious: those are all the good types of fats, and there's protein, too. And chocolate....I'm going to make them have have one with a cup of Early Grey. It's a perfect complement to chocolate.

  4. Yummy! I have to try this recipe.


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