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Chocolate Macadamia Macaroons

 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, OR
18 ServingsPrep: 20 min. Bake: 15 min. + cooling


  • 2 cups flaked 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 McCormick® Pure Vanilla Extract
  • 4 ounces semisweet chocolate, melted


  • 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. Yield: 1-1/2
  • dozen.
Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving.

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Chocolate Macadamia Macaroons (continued)

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