CHOCOLATE-COCONUT MACAROON CUPS
These cookies, a tasty alternative to the traditional recipe with chocolate and almonds, are naturally gluten-free and would make a nice addition to any Passover or Easter dessert course.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Coat a standard (12-cup) nonstick muffin tin with cooking spray.
- In a large bowl, whisk egg whites, sugar, cocoa powder, and salt until combined. Add coconut; mix with a fork until coated. Dividing evenly, spoon mixture into prepared tin, and pat in gently with moistened fingers; sprinkle with almonds, and pat on gently.
- Bake until almonds are golden, 25 to 30 minutes. Cool 10 minutes in tin. Run a thin metal spatula around macaroons to loosen them from pan; turn out onto rack, and cool completely.
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