This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts, and is dipped in chocolate—sinful and delicious! —Darlene Brenden, Salem, Oregon
Chocolate Macadamia Macaroons
Chocolate Macadamia Macaroons
Prep Time
20 min
Cook Time
15 min
Yield
1-1/2 dozen
Ingredients
- 2 cups sweetened shredded coconut
- 1/2 cup finely chopped macadamia nuts
- 1/3 cup sugar
- 3 tablespoons baking cocoa
- 2 tablespoons all-purpose flour
- Pinch salt
- 2 large egg whites, room temperature, lightly beaten
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 4 ounces semisweet chocolate, melted
Directions
- Preheat oven to 325°. In a large bowl, mix the first 6 ingredients. Stir in egg whites, corn syrup and vanilla until blended.
- Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
- Dip half of each cookie into melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts
1 cookie: 136 calories, 9g fat (5g saturated fat), 0 cholesterol, 52mg sodium, 15g carbohydrate (11g sugars, 1g fiber), 2g protein.
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