Chocolate Macadamia Macaroons Recipe

5 1 3
Chocolate Macadamia Macaroons Recipe
Chocolate Macadamia Macaroons Recipe photo by Taste of Home
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Chocolate Macadamia Macaroons Recipe

Read Reviews
5 1 3
Publisher Photo
This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts and is dipped in chocolate—sinful and delicious! —Darlene Brenden, Salem, Oregon
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

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 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 15-20 minutes or until set and dry to the touch. 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.
Yield: 1-1/2 dozen.
Originally published as Chocolate Macadamia Macaroons in Reminisce October/November 2007

Nutritional Facts

1 cookie: 136 calories, 9g fat (5g saturated fat), 0 cholesterol, 52mg sodium, 15g carbohydrate (11g sugars, 1g fiber), 2g protein.

  • 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 egg whites, lightly beaten
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 4 ounces semisweet chocolate, melted
  1. Preheat oven to 325°. In a large bowl, mix the first six ingredients. Stir in egg whites, corn syrup and vanilla until blended.
  2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake 15-20 minutes or until set and dry to the touch. Cool on pans 5 minutes. Remove to wire racks to cool completely.
  3. 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.
    Yield: 1-1/2 dozen.
Originally published as Chocolate Macadamia Macaroons in Reminisce October/November 2007

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mrobin User ID: 2323949 101771
Reviewed May. 29, 2010

"These cookies were fantastic and my family just loved them. But I was dissapointed that it did not give the Nutrition Facts."

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