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 | ingredients |
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Nonstick cooking spray
2 large egg whites
¼ cup sugar
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
1 package (7 ounces) sweetened shredded coconut
½ cup sliced almonds
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Chocolate-Coconut Macaroon Cups |
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Serves 12 | Prep time: 10 minutes | Total time: 50 minutes |
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- Preheat oven to 350°. Coat a standard (12-cup) nonstick muffin tin with cooking spray.
- In a large bowl, whisk egg whites, sugar, cocoa powder, and salt until combined. Add coconut; mix with a fork until coated. Dividing evenly, spoon mixture into prepared tin, and pat in gently with moistened fingers; sprinkle with almonds, and pat on gently.
- Bake until almonds are golden, 25 to 30 minutes. Cool 10 minutes in tin. Run a thin metal spatula around macaroons to loosen them from pan; turn out onto rack, and cool completely. Cookies keep in an airtight container at room temperature up to 3 days.
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