Sunday, June 2, 2013

Chocolate Coconut Macaroon Cups Recipe!

Makes 12

2 large egg whites
1/4 cup sugar
2 tablespoons unsweetened cocoa powder
1 (7 ounce) package sweetened flaked coconut
1/2 cup sliced almonds


1 Preheat oven to 350°F Coat a standard (12 cup) muffin tin with cooking spray.
2 In a large bowl, whisk egg whites, sugar, cocoa and salt until combined.
3 Add coconut; mix until well coated. ***I would add the sliced almonds in at this point with the coconut. They didn't want to stick to the tops of the cookies!***.
4 Dividing evenly, spoon mixture into muffin tin and pat in gently with moistened fingers.
5 Sprinkle with almonds and pat on gently.***See note above***.
6 Bake until almonds are golden, 20-25 minutes.
7 Remove from oven and cool in tin for 5-10 minutes.
8 Run a thin metal spatula around the edges to loosen from pan.
9 Turn out onto rack to cool completely.
10 Cookies keep in an airtight container at room temperature for up to 3 days.

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