Chocolate-Topped Macaroon Crisps Recipe

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Chocolate-Topped Macaroon Crisps Recipe

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What a combination! Delicate macaroons drizzled with sweet chocolate can’t be beat. The recipe comes from a co-worker’s daughter, who makes us a huge batch of these every Christmas. —Rosemary Areias, Turlock, California
MAKES:
20-22 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
20-22 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1 package (14 ounces) sweetened shredded coconut
  • 4 egg whites
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 teaspoons vegetable oil

Directions

In a food processor, finely chop coconut; set aside. In a large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Fold in vanilla and coconut. Drop by rounded tablespoonfuls 2 in. apart onto lightly greased baking sheets.
Bake at 325° for 18-19 minutes or until golden brown. Immediately remove to wire racks to cool. In a microwave-safe bowl, melt chocolate chips and oil; stir until smooth. Drizzle over cookies. Yield: 3-1/2 dozen.
Originally published as Chocolate-Topped Macaroon Crisps in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p82

Nutritional Facts

2 each: 206 calories, 11g fat (8g saturated fat), 0 cholesterol, 59mg sodium, 27g carbohydrate (24g sugars, 2g fiber), 2g protein.

  • 1 package (14 ounces) sweetened shredded coconut
  • 4 egg whites
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 teaspoons vegetable oil
  1. In a food processor, finely chop coconut; set aside. In a large bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff and glossy. Fold in vanilla and coconut. Drop by rounded tablespoonfuls 2 in. apart onto lightly greased baking sheets.
  2. Bake at 325° for 18-19 minutes or until golden brown. Immediately remove to wire racks to cool. In a microwave-safe bowl, melt chocolate chips and oil; stir until smooth. Drizzle over cookies. Yield: 3-1/2 dozen.
Originally published as Chocolate-Topped Macaroon Crisps in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p82

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