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I took my grandmother’s recipe for chocolate coconut macaroons and made them festive by adding half of a maraschino cherry to the top of each one. Her recipe called for 12 ounces of semisweet melted chocolate, but I used Hershey’s® unsweetened cocoa powder instead because it’s what I had on hand.
Ingredients
- 4 egg whites
- 1 cup white sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups shredded coconut
- 12 maraschino cherries, halved
Directions
Step 1
Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with waxed paper.
Step 2
Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
Step 3
Beat cocoa powder, vanilla extract, and salt into egg white mixture until incorporated; fold in coconut. Drop spoonfuls of coconut mixture onto the prepared baking sheets.
Step 4
Bake in the preheated oven until coconut starts to brown, about 20 minutes.
Step 5
Press a cherry half into the top of each macaroon; transfer cookies to a cooling rack.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 90 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat3g | 14% |
| Sodium85mg | 4% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber2g | 8% |
| Total Sugars12g | |
| Protein2g | |
| Calcium7mg | 1% |
| Iron1mg | 4% |
| Potassium102mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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