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Chocolate-Coconut Macaroons

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 15 mins
Total time 37 mins
Yield

Serves 20 (serving size: 2 macaroons)

To ensure that egg white peaks form, use a clean, dry bowl and beaters.

Ingredients

  • 3/4 cup powdered sugar
  • 1/2 cup granulated sugar
  • 3 tablespoons cake flour
  • 3 tablespoons unsweetened cocoa
  • 4 large egg whites
  • 1 teaspoon vanilla extract
  • 2 cups flaked sweetened coconut

Nutrition Information

  • calories 86
  • fat 2.5 g
  • satfat 2.3 g
  • monofat 0.2 g
  • polyfat 0.0 g
  • protein 1 g
  • carbohydrate 15 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 36 mg
  • calcium 3 mg

How to Make It

  1. Preheat oven to 325°. 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° for 22 minutes. Cool completely on pan.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

We Heart Cooking: Totally Tasty Food for Kids, a collaboration with Cooking Light.