Chocolate Macaroons
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1⅔cups almonds (8 ounces)
- 3egg whites
- 1cup sugar
- 3ounces semisweet chocolate, melted and cooled to room temperature
- 7ounces sweetened shredded coconut
Nutritional analysis per serving (24 servings)
147 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 3 grams protein; 28 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.
- Step 2
Grind the almonds in a food processor, and set aside. In a large bowl beat egg whites until stiff. Alternately fold in the sugar and ground almonds; then gently fold in the melted chocolate and the coconut. Drop from a teaspoon onto cookie sheets, leaving ½ inch between macaroons. Bake 20 minutes, or until light golden brown.
Private Notes
Comments
I've baked these macaroons every Passover since 1991, when the recipe first appeared. They are delicious. Sometimes I make a second
batch, substituting the grated zest of a large navel orange for the
chocolate. They are equally good
Made this with unsweetened coconut and they are plenty sweet. Big hit in our house. Plan to try with dark chocolate vs semisweet next time.
doesn't this make too much mixture for 24 1 teaspoon 1/2 inch apart?
I made these using the exact measurements, EXCEPT I used UNsweetened shredded coconut. We all loved them. We did not miss the extra sugar, in fact I suspect these are better without the sweetening from the coconut. Great recipe.