Choconut Macaroons – a delicious recipe with white sugar, almond paste, flaked coconut, chocolate chips, egg whites, cream of tartar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper or grease lightly.
2
In a medium bowl, blend together the sugar and almond paste using your fingers until the paste is completely worked into the sugar. Stir in the coconut and chocolate chips. In a clean dry glass or metal bowl, Whip egg whites and cream of tartar to stiff peaks. Fold half of the egg whites into the coconut mixture to lighten the batter. Gently fold in the remaining whites, being careful not to deflate. Drop by rounded teaspoonfuls onto the prepared cookie sheets.
3
Bake for 20 minutes in the preheated oven, or until tops are lightly browned. Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.
317
kcal
Calories
18
g
Fat
28
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/4 cup white sugar, 2 tablespoons almond paste, 1 cup flaked coconut, 1/2 cup miniature semisweet chocolate chips, and more.
Yes, Choconut Macaroons falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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