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Chocolate Macadamia Macaroons

This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate—sinful and delicious! —Darlene Brenden, Salem, Oregon
  • Total Time
    Prep: 20 min. Bake: 15 min. + cooling
  • Makes
    1-1/2 dozen

Ingredients

  • 2 cups sweetened shredded coconut
  • 1/2 cup finely chopped macadamia nuts
  • 1/3 cup sugar
  • 3 tablespoons baking cocoa
  • 2 tablespoons all-purpose flour
  • Pinch salt
  • 2 large egg whites, lightly beaten
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 4 ounces semisweet chocolate, melted

Directions

  • Preheat oven to 325°. In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended.
  • Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set and dry to the touch, 15-20 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely.
  • Dip bottom of each cookie in melted chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.
    Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.
Nutrition Facts
1 cookie: 136 calories, 9g fat (5g saturated fat), 0 cholesterol, 52mg sodium, 15g carbohydrate (11g sugars, 1g fiber), 2g protein.
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