Chocolate-Coconut Macaroons from Cooking Light April 2015

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READY IN: 37mins
Recipe by Bren in LR

Whip up easy macaroons. Billowy, soft peaks of beaten egg whites are the key to these light and airy cookies. Moisture will damage the chewy-crisp texture of macaroons. Cool completely, and then store them in an airtight container.

Ingredients Nutrition


  1. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
  2. Sift together sugars, cake flour, and cocoa in a large bowl.
  3. Beat egg whites with a mixer at high speed 1 minute or until soft peaks form. Reduce mixer speed to low, add vanilla, and slowly spoon in sugar mixture. Gently fold in coconut, 1 cup at a time.
  4. Drop batter by heaping tablespoonfuls onto prepared pans about 1 inch apart. Bake at 325 degrees for 22 minutes. Cool completely on pan.
  5. May drizzle with thin ganache, if desired.

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