Coconut Macaroons With Bittersweet Chocolate And Pistachios – a delicious recipe with cream of tartar, egg whites, sugar, vanilla, salt, coconut. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 325u00b0.
2
Place cream of tartar and egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add sugar, vanilla, and salt, beating at high speed until foamy and opaque, about 1 minute. Fold coconut into egg white mixture using a rubber spatula.
3
Spoon egg white mixture by tablespoonfuls 2 inches apart onto a baking sheet lined with parchment paper. Bake at 325u00b0 for 20 minutes or until edges are golden brown. Cool completely on pan on a wire rack.
4
Place chocolate chips in a small microwave-safe bowl; microwave at HIGH 45 seconds or until chips melt, stirring until smooth. Dip top of each macaroon into chocolate, and sprinkle with pistachios. Allow cookies to set 20 to 30 minutes.
233
kcal
Calories
12
g
Fat
25
g
Carbs
8
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 8 ingredients. The key ingredients include: 1/4 teaspoon cream of tartar, 2 large egg whites, 3 tablespoons sugar, 1/4 teaspoon vanilla extract, and more.
Yes, Coconut Macaroons With Bittersweet Chocolate And Pistachios 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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