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.

How to Make It

Step 1

Preheat oven to 325°. Line 2 baking sheets with parchment paper.

Step 2

Sift together sugars, cake flour, and cocoa in a large bowl.

Step 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.

Step 4

Drop batter by heaping tablespoonfuls onto prepared pans about 1 inch apart. Bake at 325° for 22 minutes. Cool completely on pan.

Chef'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.

Ratings & Reviews

Good cookies!

nwilker
June 03, 2015
Very good cookies! I dunno about calling them macaroons (maybe they'd look more like macaroons if I'd made them softer), but they're delicious and fairly easy to make.

Light, easy and delish!

LauraB08
March 18, 2015
Tried this using my cuisinart egg beater option, so the "add it on low" was not an option. I think it still came out well, but it would make them smaller to get more bites for your calories! Chewy, airy, yummy!

Chocolate-Coconut Macaroons

LindaFelder
March 14, 2015
Loved these cookies, they were light, yet had a little chew with the coconut.  Easy to make