Chocolate Macaroons

Chocolate Macaroons

Time: 20 mins


  • cooking spray
  • 1 (7 ounce) bag sweetened flaked coconut
  • 3 tablespoons sugar
  • 2 large egg whites, at room temperature
  • 2 (1 ounce) semi-sweet chocolate baking squares, melted
  • 1 teaspoon vanilla extract
  • 1 pinch salt


  • 1 Preheat oven to 350 degrees. Line baking sheet with parchment paper or foil; lightly coat with cooking spray (if using nonstick pans or liners, do not use cooking spray).
  • 2 In large bowl, toss coconut with sugar until evenly coated. In a pan melt the chocolate; let cool slightly. In small bowl, combine egg whites, chocolate, vanilla and salt until blended. Add to coconut mixture; blend well with spatula.
  • 3 On prepared baking sheet, form heaping table-spoonfuls of mixture into 15 mounds, 2 inches apart. Bake 15 minutes or until bottoms are golden and tops start to brown (centers will be slightly soft). Let cool 10 minutes on baking sheet; remove with spatula to wire rack; let cool completely on rack. Best served the same day, but can be stored overnight in airtight container.

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